Chicken and Resting on My Laurels.

So you may have noticed that I haven't blogged in a while. Well that's the thing with being one person who consistently makes enough food for four! I always freeze my extras and that's what I've been eating for the past two weeks.

Sorry but I just didn't feel that a post about defrosting spaghetti sauce was really gonne be that interesting!

Today I made something that was all kinds of delicious!

Basically shake'n'bake chicken legs but I made all the stuff myself.

So what I've recently discovered (while reading recipe blog after recipe blog about fried southern chicken, I don't know I think it's a cold weather craving...) that if you give chicken a buttermilk bath before coating it and frying it, well it's just the darn-tootenist!

I didn't fry my chicken. My reason? Honestly? It seemed wasteful to use that much oil. I wasn't worried about the calories, or the dangers of a pan full of boiling oil but the cost. Of oil, which might be one of the cheapest things in my pantry. It's official, I am the cheapest human alive.

Another thing, who buys buttermilk? Bizarre. There's not really much else to do with it but bathe chicken legs... and I can eat a lot of chicken but that's ridiculous. So wherever a recipe calls for buttermilk I use watered down plain yogurt. Wherever a recipe calls for sour cream I also use yogurt. I am a fan of the yogurt.

So I made a little swimming pool for my poultry legs with:

The juice of one half lemon
Several glops of yogurt
A chopped up clove of garlic
And a teaspoon of cumin

I let them marinate for about 2 hours and then I shook of the marinade and coated them in salt and pepper seasoned cornmeal.

Bake for 30-40 minutes at 350 and enjoy!!

Cabbage and Potatoes, so delicious!

Daylight savings has forced us all to fall back and while it is nice to see a bit more sunshine when my alarm goes off in the morning it makes walking home from work in the almost pitch dark make me crave warm, carbolicious comfort foods.

Give these bad daddies a try and you won't be sorry!

Potato pancakes are almost as delicious as French Fries. When you put cabbage in them and serve them with parsley garlic yogurt sauce it makes for one hell of a dish!!

So, slice your green cabbage nice and thin and saute it real sweet and slow with about a tablespoon of butter (don't be afraid of butter). Give it a generous salting as well.

Cabbage takes a lot longer to soften than onions so once it has softened and become slightly translucent add onion. For this recipe I used half a cabbage and two medium sized onions. But you could make a smaller or larger batch easily (obviously...)

While the onion is cooking, put a pot of water on to boil and throw in 2-3 halved potatoes. Blanch the potatoes for just under 10 minutes. Take the cabbage onion hash off the heat and grate the potatoes into a bowl. Add the hash and two eggs. Salt and pepper at will.

Heat a couple generous glops of oil in a frying pan on medium high heat and shape the hash-egg mixture into patties. Fry each patty on either side till they`re lovely and crispy and golden about 2 minutes.

Serve with a yogurt sauce made from about half a cup of yogurt, 2 heaping teaspoons of fresh chopped parsley, salt and pepper and some minced garlic. Yum Yum Yum

I had some today with a serving of Borscht I took out of the freezer. You could also make them in the morning, or afternoon or at 2am when you inevitably crawl out of bed to pee. The potato loves you and you love it!