Monthly Archives: March 2013
I hesitate to write this blog because I know I’ll get some teasing from it. For I am going to tell you a true story. A story about how I was traumatized by chicken thighs, for real!
At the risk of committing a writing faux pas, let me give you some back-story.
I’m kind of wimp when it comes to preparing meat. What is raw is often visually unappealing NASTY. Normally I buy boneless, skinless, chicken breasts. When I buy them, I look at all the packages and choose the one which has the least amount of ‘extras’ attached to it. Sometimes when I get home and go to prepare the breasts, I’m appalled that the packager managed to tuck up the yucky parts so they wouldn’t show through the film. That’s false advertising! Now I buy the all natural, hormone free — and all that good stuff – chicken and it’s pretty clean. Yay!
Lately I’ve been trying to mix up our meals more, give my family, and myself, more variety. I love to cook and I’m trying to branch out. I don’t eat red meat but I’ve started to prepare it for my family, in addition to my poultry and fish. This makes my teenage sons and my husband really happy. BEEF – it’s what’s for THEIR dinner. But that beef stuff always comes with blood. Turns my stomach. But again, I try to take one for the home team and just grimace and get through it. (Or I ask my husband to handle it and wrestle it into whatever pot, pan or grill I’m using. He’s my Superhero!)
So, back to chicken thighs. In one of my new cookbooks there are many delicious looking recipes which use chicken thighs, some boneless and some not. I have a good friend who insists that her family inhales chicken thighs like they are a bowl of M-n-M’s.
So last week when I was with this friend I announced, “I bought something at the grocery store I’ve never purchased before.”
She was naturally curious and waited in rapt anticipation for my revealing admission. (Okay – that part may have been in my head.)
I proudly said, “I bought chicken thighs. Three pounds of them.” (She may have laughed. Alright, she did laugh.)
Then she warned me, “Now, Ginger, you will have to clean them up a little. There will be stuff.” She then proceeded to give me advice on how to cook them.
Back at home, I girded my loins (how does one actually gird a loin?) and sliced open that package of boneless, skinless, chicken thighs. I’m thinking with no bones and no skin, how bad could it be?
It was bad.
Not only was there fat, which I can deal will, there appeared to be many flappy bits. Like, who knew a chicken’s thighs had so much detail, and pockets and extra appendages hanging on for dear life.
I’m thinking chickens need to do more squats, pump up those thighs a bit, so they can looks as lovely as their breasts can. Instead, they are flimsy, flappy and foldy.
Since my loins were quickly losing their girding, I threw some spices on the suckers and tossed them in the pot with the coconut oil, covered em up and prayed they’d turn out edible.
Which, they did! Family loved them. Gobbled them up. I nibbled them with trepidation for the image stuck with me. The experience left a mark. I cannot lie.
But since the meal was met with such appreciation and there was much devouring of chicken thighs, I feel compelled to share the recipe with you, should you fare better in the prep department than I.
Savory Chicken Wraps
*Prepare your chicken thighs. This is the hardest step. If you survive, proceed.
*Liberally coat them with spices. I used smoky paprika, chili powder, onion powder, garlic powder, kosher salt, cracked pepper.
*Heat your oil in your pot. I used coconut oil in cast iron.
*Get rid of Gently add thighs to oil and don’t move them! Let them sear and brown. When you can turn them without them sticking to the pan, turn them, and repeat. Once they are all browned, check your thickest one to test for doneness.
*Transfer your cooked thighs to a cutting board. Slice those flappy thighs into strips. They will start to look better now.
Serve with lettuce wraps. I love red or green leaf, butter lettuce also works well. Or you can serve in tortillas, which is what my kids did. Garnish with fresh salsa, large chunks of avocado and sliced cherry tomatoes. My kids added shredded cheese and sour cream.
Now tell me I’m not alone people! Are there some things that you struggle to prepare for healthy meals? I mean, I don’t even like chicken breasts on the bone because, you know, I see the chicken’s little ribs and stuff. And yet, I can power through some boiled blue crab like nobody’s business.
It’s a mystery!
I’m teaching an online class next month!
Wait, I’m getting ahead of myself.
I’m just so excited to tell you about an opportunity I was given … which I snatched up in a nanosecond. Early last year, one of my favorite writing instructors, Mary Buckham asked me if I’d be willing to teach an online class about how to build a blog. It is to be part of WriterUniv’s new Indie Track, classes geared toward writers opting to go the Indie route of publishing.
Needless to say, I was more than willing and completely thrilled with the opportunity. I’ve known about this for quite some time, time I’ve used to plan this month-long class so that it is as good as it can possibly be.
If you or anyone you know has thought of starting a blog, I’d love to be the one to walk you through it! I’ve written the course with writers in mind, but it can absolutely be applied to any sort of blog; photography, foodie … anything at all!
And, I have PRIZES! At the end of the course, I’m giving away numerous books, fiction as well as books on the craft of writing. Also, I have a grand prize! I started my blogging adventure in the fall of 2011 when I took an amazing blogging class taught by Kristen Lamb. After taking my Building a Blog class, students will have a brand new blog to call their own, at which point they will be eager to take their blogging to the next level and join forces with a huge community of bloggers and writers like the ones who hang out at WANA-International.
Kristen has graciously offered one of her basic blogging courses ($99 value) as a prize to one of my students! Thank you, Kristen!
I would be extremely grateful if you could help me spread the word on social media about my class. And if you are someone thinking about starting a blog and want to take the plunge, sign up! I promise to be a nice teacher and to make class a lot of fun!
Keep in mind, class starts in just 2 weeks on April 1st, so don’t dilly-dally with your decision! ~grin~
Here is the direct link to the class description and links to register.
Thank you very much for any support. I truly appreciate it.
I’m sorry for a fly-by post today. I’m literally buried in writing work (Yay!!) as well as surrounded by my two snoring dogs. So, in lieu of a full post today, I hope you’ll forgive my indulgence in pulling this post out of the vault and reblogging it for you. I have so many new followers (Thank You!!) that perhaps you’ve not seen this one. Although, it made the rounds on Facebook, so probably you have. In any case, it’s totally worth the 1:21 minutes of awesome!
What does this sweet dog have to do with WritersButt. Well, it’s about food (high protein even!) and watching it will make you laugh and feel good … I believe that is WritersButt Approved!!
I watch from time to time because it always ALWAYS makes me laugh.