I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
My son has been making be proud, for the longest time his specialty was nachos which were very good but he has grown to be quite the home cook. He recently discovered my mother’s genes may have cursed him and he suffers from gout. This used to be considered the rich mans desease so maybe its not a curse after all. I’m sure he wouold say otherwise.
Gout is a common and complex form of arthritis that can affect anyone. It’s characterized by sudden, severe attacks of pain, swelling, redness and tenderness in the joints, often the joint at the base of the big toe.
Foods considered high in purine content include: Some fish, seafood and shellfish, including anchovies, sardines, mackerel, scallops, herring, mussels, codfish, trout, and haddock. Some meats such as bacon, turkey, veal, venison, liver, beef kidney, brain, and sweetbreads. Alcoholic beverages. We bought him a copy of The Holy Gout Cookbook the other day.
Anyway here are a few things he made recently the peanut chicken I’m gong to try this one it looks good.
I had some bone in chicken thighs in the freezer and was looking for ideas on line and found fitfoodiesfind which looked simple and delicious. I was being lazy so simple fit the bill.
I like dark meat rather than white meat to me it remains moist and I reserve cooking them when Lyn is fasting, I call them my bachelor nights. The one key difference between the two is the fat content. Chicken thighs are fattier than the breasts and are also moister in comparison. However, both thighs and breasts have the same relative content of iron, sodium, and good cholesterol, they differ in the amounts of calories, fat and saturated fats.
Anway…. This baked chicken thigh recipe has the crispiest skin and the juiciest inside. You can’t go wrong with this recipe any day of the week.
1.5lb. – 2 lbs. bone-in and skin-on chicken thighs (~4 large chicken thighs)
1.5 tablespoons garlic powder
1 teaspoon salt
1 teaspoon pepper
1 tablespoon honey
2 tablespoons olive oil
Preheat the oven to 400ºF and line a baking sheet with aluminum foil and place a metal cooling rack on top of the aluminum foil.
Add the granulated garlic, salt, and pepper into a small bowl. Set aside.
Next, prep chicken thighs by using kitchen shears to trim any excess skin. Next, draw out moisture from the chicken thighs by patting them with a paper towel.
Sprinkle the spices on the chicken thighs and use your hands to massage the spices into the chicken. Be sure the chicken thighs are covered with spices. Let the chicken sit for 10-15 minutes in the dry rub.
Place the chicken thighs on top of the metal rack.
In a small bowl, whisk the olive oil and honey together and drizzle the mixture over the chicken thighs.
Place the chicken in the oven and bake the chicken thighs for 30-35 minutes or until they reach 160ºF.
Remove the chicken from the oven and let the chicken rest for at least 5 minutes.
My brother told me the other day that he gave into an urge and went to KFC. He said it was good, I still won’t go back I know it won’t hit the taste buds like my mind remembers. Once on our yearly trip to visit our sister in MN while looking for something to eat we found The coop restaurant if I remember correctly it was a small 2 or 3 tables on the corner restaurant that said they had the best fried chicken. We were very excited as was my sister. We got there went in and strolled up the the counter and ordered, the first thing they asked us was did you call the order in? Thought at was odd but they took our order and we sat down. Susan who was the most excited about the chicken ordered a burger. Soon our food came and a line started to form. We didn’t think anything of it but by the time we were done eating and heading out the line at the counter was out the front door and around the corner. We understood why it was great chicken, pressure cook then fried up juicy and delicious.
Anyway Lyn was fasting so I grabbed some boneless chicken thighs and the Air fryer.
I put flour in one bowl, beat an egg with some hot sauce in another, then gluten free panko bread crumbs in the last, you can make this all gluten free on not at all.
After dredging the chicken in flour
Coat with egg
Then into the breadcrumbs.
I had preheated the air fryer to 400 and before putting chicken in I did quick spray of oil placed the chicken in and then another quick spray.
Set the temp to 400 and 10 minutes.
Turned the chicken over 1/2 through and check with instant thermometer it was done 162 degree let sit the temp would rise to 165ish
It happened and during this pandemic. After what 3 months we broke down and needed something to eat that someone else prepared. Now visions of steak dinner, big Italian meal, Thai are roaming around our heads but our final decision ended with Kugel’s Deli A small always packed New York Style Deli. I got corned beef (lean, I had a physical coming up next week) and Lyn got the roasted turkey both on marble rye We order pickup and enjoyed the meal at home. Lyn loves the roast turkey you can watch them carve right form the turkey if you stand in the right spot.
I had to borrow a picture from their web since we gobble both our sandwiches down.