Recipies Navigation
Search

Links

Powered by Squarespace

 

 

Recommended Tools

     These are some of our favorite gear, but do shop around as you may find a better deal within the various Amazon shops.  That is, don't take our suggestion as the best deal or even the best too.  We simply tried to find the same make and model we know and love.

Recommended Reading / Viewing
  • The Impressionists' Table: Recipes & Gastronomy of 19th-Century France
    The Impressionists' Table: Recipes & Gastronomy of 19th-Century France
    by Alexandra Leaf
  • Food and Wine Annual Cookbook 2010: An Entire Year of Recipes (Food & Wine Annual Cookbook)
    Food and Wine Annual Cookbook 2010: An Entire Year of Recipes (Food & Wine Annual Cookbook)
    by Editors of Food & Wine
  • Michael Chiarello's Casual Cooking
    Michael Chiarello's Casual Cooking
    by Michael Chiarello
  • Food, Inc.
    Food, Inc.
    starring Eric Schlosser
  • EatingWell in Season: The Farmers' Market Cookbook (EatingWell Books)
    EatingWell in Season: The Farmers' Market Cookbook (EatingWell Books)
    Countryman Press
  • The Food You Crave: Luscious Recipes for a Healthy Life (Hardcover)
    The Food You Crave: Luscious Recipes for a Healthy Life (Hardcover)
    by Ellie Krieger (Author)
  • EatingWell Comfort Foods Made Healthy: The Classic Makeover Cookbook (EatingWell Books)
    EatingWell Comfort Foods Made Healthy: The Classic Makeover Cookbook (EatingWell Books)
    by Jessie Price
  • Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals
    Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals
    by Jamie Oliver
  • Mastering the Art of French Cooking (2 Volume Set)
    Mastering the Art of French Cooking (2 Volume Set)
    by Julia Child, Louisette Bertholle, Simone Beck
  • Joy of Cooking: 75th Anniversary Edition - 2006
    Joy of Cooking: 75th Anniversary Edition - 2006
    by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker
  • Mexico One Plate At A Time
    Mexico One Plate At A Time
    by Rick Bayless
  • EatingWell Serves Two: 150 Healthy in a Hurry Suppers
    EatingWell Serves Two: 150 Healthy in a Hurry Suppers
    by Jim Romanoff, The Test Kitchen of EatingWell Magazine
  • The New Professional Chef (TM)
    The New Professional Chef (TM)
    by Culinary Institute of America (c)
  • The Complete Meat Cookbook
    The Complete Meat Cookbook
    by Bruce Aidells, Denis Kelly
  • Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables
    Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables
    by Jim Tarantino
  • Chocolate: From Simple Cookies to Extravagant Showstoppers
    Chocolate: From Simple Cookies to Extravagant Showstoppers
    by Nick Malgieri
  • Larousse Gastronomique
    Larousse Gastronomique
    by Larousse Gastronomique
  • The Oxford Encyclopedia of Food and Drink in America: 2-Volume Set
    The Oxford Encyclopedia of Food and Drink in America: 2-Volume Set
    Oxford University Press, USA
  • The Big Book of Casseroles: 250 Recipes for Serious Comfort Food
    The Big Book of Casseroles: 250 Recipes for Serious Comfort Food
    by Maryana Vollstedt
  • From Mom With Love . . .: A Complete Guide to Indian Cooking and Entertaining
    From Mom With Love . . .: A Complete Guide to Indian Cooking and Entertaining
    by Pushpa Bhargava
  • Gordon Ramsay's Healthy Appetite
    Gordon Ramsay's Healthy Appetite
    by Gordon Ramsay
  • The Impressionists' Table: Recipes & Gastronomy of 19th-Century France
    The Impressionists' Table: Recipes & Gastronomy of 19th-Century France
    by Alexandra Leaf
  • The French Chef Cookbook
    The French Chef Cookbook
    by Julia Child
  • Guy Fieri Food: Cookin' It, Livin' It, Lovin' It
    Guy Fieri Food: Cookin' It, Livin' It, Lovin' It
    by Guy Fieri, Ann Volkwein
  • The Essential New York Times Cookbook: Classic Recipes for a New Century
    The Essential New York Times Cookbook: Classic Recipes for a New Century
    by Amanda Hesser
  • Vegetables
    Vegetables
    by The Culinary Institute of America
Page Revisions

Just Cookin' Along....

     We’re cooking recipes that we’ve written and created, and/or recipes that we’ve read and executed, they are all here. This website simply states, “we’ve made it and tried it!” My many requests for ‘what was that thing you made….” are numerous. Now I’m documenting it here. Hopefully you will find what you need, if not email  me, and I can see if I know or can recommend where to find it or offer a recipe! Cook on!  

     My wife, Jessica, has been an aspiring chef since her college years and I have been the contented taster and assistant for all these years we've been happily married.  Her idol, the late Julia Child, passed in 2004.   Our habit of photographing and documenting our culinary creations is unintentionally based on the work of Julia and her husband, Paul. The primary chefs we revere are Jamie Oliver, Mario Batali, Scott ConantRick Bayless, Bobby Flay, Anthony Bourdain, Rachel Ray, Paula Dean, Michael Chiarello, Guy Fieri, Alton Brown and, of course, Jessica.

       Of late we've focused our attentions on eliminating as much processed food as we can to the extent that the FDA will allow, and further if we can (just try getting the animal parts for a Haggis) as inspired by the documentary, Food, Inc.  We're more than willing to consume our own eggs, poultry, butter, cheese, meat jerky, yogurt and just about any other product we can produce or acquire without pasteurization or chemical preservatives.  We absolutely detest partially hydrogenated anything, processed corn or generally any ingredient that wasn't grown or raised.  If it does not occur in nature, we prefer not to eat it or serve it.  Additionally, we try to be very conscious of excessive salt and sugar in the foods we eat as well as the pesticides used. 

     Enjoy your stay and thank you for visiting.  Every effort has been made to give credit where credit is due but do let us know if we missed something.  If you have any questions or if you catch a speeling error, drop us a line at cookedthat@gmail.com, we'd love to hear from you. Send us your suggestions and comments, please.

Sparks Hometown Farmers Market, Whole Foods, Wolf Pack Meats, Locavore, Great Basin Food Co-Op, Nevada Grown,

     "I'm going to break one of the rules of the trade here.  I'm going to tell you some the secrets of improvisation.  Just remember - it's always a good idea to follow the directions the first time you try a recipe.  But from then on, you're on your own." - James Beard

     
     "The secret of good cooking is first  having a love of it. If you are convinced that cooking is drudgery you're never going to be any good at it. You might as well warm up something frozen." - James Beard

Entries in Chicken Thigh (1)

Wednesday
Apr262017

Carolina Mustard BBQ Roast Chicken

By Jessica

This is a quick mid-week meal that takes little planning on your part but results in a stunning, easy meal.  

  • 5 Bone in, Skin on Chicken Thighs defrosted
  • 1 Gallon zip lock bag to marinate the chicken
  • 1 cup of Couscous
  • 3 Tablespoons of butter
  • Salt / Pepper

      For Quick marinades I like to use store bought items and mix them together.  Usually stuff I have on hand but works well with no prep time.

The marinade is all dumped in the bag with the chicken:

  • 1 cup of Paul Newmans Zesty Italian Dressing
  • 1 cup of Paul Newmans Olive Oil Dressing
  • 1 cup of Mustard and/or  Mustard Carolina BBQ Sauce
  • 2 Tablespoons of Lemon Pepper
  • 2 Tablespoons of Italian Seasoning

Mix all together to thoroughly cover the chicken and let sit from a minimum of 40 minutes up to an hour. 

     Preheat the oven up to 350 degrees.   Arrange the marinated chicken in a shallow roasting pan, and having the pieces tightly arranged is fine.  They will reduce in size while roasting.  Pour some of the marinade over each pieces after in the roasting pan to continue to add flavor.

     Roast the chicken uncovered for 40-50 minutes, depending on your oven/altitude.  The skin will get a nice mild crunchiness to it, and the meat will be cooked through and tender.   I like to serve 1-2 pieces over a bed of couscous and pour some of the sauce over the couscous.  Makes a nice quick light midweek roasted chicken dinner!