biscuits and roasted chicken gravy

Texas biscuits and roasted chicken gravy

One of my favorite television shows is Justified, which sadly, ended this past year after 6 delectable seasons.

For those not familiar, the story is centered around US Marshall Raylan Givens (played by the handsome Timothy Olyphant) with an affinity for ice cream whom returns to his place of birth in Kentucky where he fights hillbilly crime in his own eccentric manner. Hilarity ensues.

There are many reasons to like, if not love, the show. I’ll share just a small handful of the reasons I adore it so.

First, let’s get this out up front. Timothy Olyphant is perfection, with…

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the perfect leftovers sandwich

Thanksgiving leftovers sandwich

poultry, sandwiches | December 27, 2012 | By

Christmas and Thanksgiving are my favorite holidays.

I love the encouraged laziness. I love that drinking before noon becomes socially acceptable. I love the twinkly lights.

Mostly I adore that comfort food is such a dominant part of the celebration. Mashed potatoes, stuffing, macaroni and cheese, gravy, pies, cookies, roast meats.

The best part? The leftovers last for days.

Some might find this to be a burden. Some may be looking for new and interesting ways to make over their leftovers until unrecognizable. Tacos, tetrazzinis, soups, skillets, oh my.

However, I look to the almighty leftovers sandwich! It’s faster than…

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everyday chicken marinade

entree, marinades, poultry | November 13, 2012 | By

For me, cooking is 30% familiarity , 70% exploration.

The 30% is made up of tried and true, repeatedly tested and tweaked recipes that I’ll likely make until the end of the time. For some reason, the blog is woefully devoid of my 30%, an error I am determined to rectify.

My 30% is not made up of complex recipes that take 3 days of preparation, 12 hours in the oven, special skills or expensive tools. A potato ricer will never be needed, that I can promise you.

Over the next few months, I’ll be sharing some of the recipes that make…

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coconut milk fried chicken

I’ve had a longstanding battle with fried chicken.

I have just never been good at making it. I’d burn the crust, or overcook it entirely leaving it dry, or undercook it leaving it, well, raw. It just never was that beautiful, crunchy, juicy fried chicken I oh so dearly wanted to have at my disposal whenever I damn well pleased. Cue the incredibly tiny violins.

My understanding was that being born south of the Mason Dixon line afforded me some kind of natural ability to make perfect fried chicken. It apparently does not. I’m in the process of escalating the…

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