Brined and Fine: The Best Chicken Around

It was the summer of ’06, and I was in the midst of changing hormones, understanding my femininity, and rebelling at almost every level. My friend’s mother surprised us with a trip to NYC to go shopping for clothes—the ultimate dream of any fifteen year old girl. It was our last shopping day and we stumbled upon an outdoor sale of massive proportions. I had just purchased a “totally authentic” Juicy Couture pink track suit (we all remember those, right?) and I was getting a bit hungry. Ignoring my friend’s mother’s strict instructions to not eat any of the street food—whenever the carnival came around town she also gave warned us about talking to the “carnies”, so full of wisdom was Mrs. Fontaine—I stole away to a chicken stand when she wasn’t looking. Placed haphazardly on bamboo sticks, the chicken was juicy and fragrant, with hints of pink insides and oozing green pus (which my friend said reminded her of her infected belly button ring); hunger inspires stupidity in man. Neglecting the obvious signs of salmonella, I munched away greedily. Mrs. Fontaine was less than impressed and I spent the next ten days firmly glued to the toilet seat, unable to keep in Gatorade or broth, regretting that oh so delicious and misguided decision.

Out of fear, I didn’t eat chicken for many months. My mom forced me to start eating it again, but I always found it too dry. If only I could find a chicken recipe that would match the juiciness of the chicken from the street vendor, but spare me the week of lower intestinal havoc. Although I’ve made many satisfying chicken recipes over the last several years, I think this one just has to be number one. The inside was juicy and flavorful—a bit salty but not terribly overpowering. The skin was soft, but not gooey, and absolutely succulent; move aside, crispy rotisserie chicken skin, for there’s a new hen in town.

What really made this humble poultry the piece de resistance was a slow, 30 hour marinating brine bath.

Check out this article for the science behind the wonderful world of brining.

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This recipe was featured on Smitten Kitchen (so you know it’s going to be good) and she slightly adapted it from Nigella Lawson.

2 cups buttermilk (or soy “buttermilk)**
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (I used Hungarian, a smoked one would also be delicious)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (we used all legs)
Drizzle of olive oil
Flaked or coarse sea salt, to finish

Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.

When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil (not absolutely necessary, but Nigella suggested it and I never minded having dish that cleaned up easily). Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately

**If you don’t know where to buy buttermilk (or need to go with the non-dairy alternative) you can make something similar. For every cup of milk, put in one tablespoon of lemon juice. Stir together and let the mixture sit for 10 minutes. You’ll notice it starts to curdle. There, now you have butter milk’s first cousin, so there is no excuse not to try this out!

Throw  together some pan seared vegetables, a plump sweet potato (I won’t tell anyone if you want to use a bit of butter and cinnamon), and you’ve got yourself a hearty dinner that’s sure to make your taste buds gyrate!

Peel Away ❤

Jocellyn

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You can have your decadence and chia seeds too!

My first foray into the world of chia seed pudding was a touch to ambitious, like attempting a swan dive when all I had done was a splash inducing cannon ball. Despite my seemingly crunchy food habits, I had not yet acclimated my taste buds to the slightly nutty essence of chia seeds, nor their inherent sliminess; the raspberry chocolate pudding was a throw away disaster. For months the package of chia seeds sat untouched, until I got the courage to try them again by adding them to green smoothies.  Soon I was finding excuses to add a pinch here and there, when last week I decided it was time to try out the pudding again. You know, get back on the horse. It needed to be the healthy, but still naughty tasting, a pudding that felt like a decadent dessert, but could also be eaten in the morning, for it’s never too early for sweets.

First I needed a good base: something thick and substantial. I set about making chia gel which consists of 1/3 a cup of chia seeds and 2 cups of water. Chia seeds like liquid. Once submerged the seeds bulk up and slowly start excreting a gel. If you are on the fly you can make chia gel in 15 minutes, but it’s best to let it sit for at least two hours. The cool thing about chia gel is that you can keep it in an airtight container in the refrigerator for up to three weeks—no rush to use it! It also starts to lose the nutty flavor (which is great for me) and starts to smell slightly sweet.

After I had my gelatinous base, I started to think of all the great things that go into a pudding. There is the richness, but also the creaminess. A duh: bananas and peanut butter. My secretly healthy, but delicious tasting pudding baby was conceived.

PB & Banana Chia Pudding (2 hearty batches)

½ cup of Chia Gel

2 Tbs of Peanut Butter

1 Sliced Banana

1 Small Capful of Vanilla Extract

A Couple Dashes of Cinnamon

Place all the ingredients into a food processor. Checking every so often on the banana slices, blend until you’ve reached a smooth consistency. Let it sit in the refrigerator for up to 1 hour to allow the flavors to incorporate and settle.

Filled with healthy fats (peanut butter), fiber and potassium (banana), and omegas (chia seeds), this treat is also the gift that keeps on giving. Much like flax seeds, chia seeds encourage (no, practically enforce) you to drink water, which in turn keeps you even more dehydrated and less bloated. I finished up the pudding before I went to work and easily drank a 32 ounce bottle of water. Honestly, how could it get any better?

Peel Away ❤ Jocellyn

Slow Cookers: The Imaginary Chef in the Kitchen

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Apologies if this offends you, but for months slow cookers screamed mom status—much like the mighty casserole, which I refuse to make unless I have some Rugrats under foot. Slow cookers sang the (reasonable) defeated cries of the woman tired of carting her kids back and forth to extracurricular activities; the woman who was just trying to get something onto the table. A slow cooker just wasn’t for me. I was young, energetic, with time on my hands and a passion for frantic kitchen forays. And then I looked at my school schedule, and my upcoming work schedule (26 hours a week, baby), and realized perhaps the slow cooker, the original set it and forget it machine, needed to have a supporting role in the kitchen.

Prejudice aside, the wheels started turning. Why, I could throw everything into it during the morning, go to class, come back to check in, and go about my day. Six to eight hours later I would have a fragrant smelling home and enough food to last me throughout the week. My weekly soup obligation started to seem like less of a hassle, and, of course, the 21 year old in me saw the potential of still having a hearty dinner(s) during the weekend, despite a moderate hangover. Seeing as I have to pass through the kitchen to reach the bathroom, the hallowed resting spot for the all mighty Tylenol bottle, even angry at the world, mildly still inebriated me could toss a few things into the slow cooker and go back to bed. Hallelujah!

I was in no position to buy a slow cooker, so casually I called my mom, asked her about her life and nonchalantly asked if she, oh, had an unused slow cooker around. She did. And it’s probably older than me, because I have never seen her use it. Sturdy and made before the time of planned obsolescence, the old gal started up fine.

In keeping in line with frugal meals, I chose a spicy black bean soup. The ingredient list was simple: a pound of black beans soaked overnight, some spices, and good quality chicken broth made sweet kitchen love for six hours. Much like the rice and beans, the soup was humble looking, but surprisingly pleasant on the taste buds. While I don’t think anyone under the age of 30 should resort to making a tuna casserole (or any sort of casserole), I think all 20-soemthings can find a place in their heart—and kitchen—for this safe and efficient appliance.

Peel Away ❤

Jocellyn

When Funds Be Low, Rice and Beans I Go!

I’ve noticed that on my days off I commit myself to cleaning the dishes, scrubbing the tub, and going on a cooking frenzy. Today my cooking was a little bit of this, and little bit of that, and a whole lot of prayer.

A few weeks ago my car decided to throw yet another hissy fit and subsequently went through multiple repairs. The whole ordeal cost my dad nearly two thousand dollars, and my bank account is, well, pretty dismal.  I started my new job yesterday (can I just say how luxurious all the fabrics are!) but I won’t be getting paid for a few weeks. Essentially, I should only ask for money from my parents when I’ve literally eaten my last tomato and bag of frozen vegetables. Eee gad! After fishing through the cupboard I keep all the dry and canned goods, I decided rice and beans was exactly what the your-a-super-broke-college-student doctor would prescribe.

I’m a big planner when it comes to cooking. Every week before I go out I meticulously plot out a shopping list that will carry me through the week. I’ve been known to think of my toes, but that generally only applies to dessert-esque munchies. Dinner ad-libbing leaves me feeling a little frazzled. Thankfully, rice and beans allows for a certain amount personal flair, pizzazz, and culinary showboating. I threw in some corn, a jalapeño, onions, and canned tomatoes, mixed in what I would consider the most en point pot of rice I’ve ever made, and stirred away. Sweet bliss. I now have a humble, though delicious, pot of food that is not only healthy and colorful, but it was insanely cheap and will last me a few days. I’m sure I’ll grow tired of eating it, but at least I have something to eat, which is a lot more than most.

Loving how photogrid makes it easy to document my steps and then share over instagram 🙂

After giving myself a pat on the back, I decided I should at least indulge in my sweet tooth, because she is such a needy little you-know-what. Erring on the side of health, I cracked upon the forgotten can of coconut milk that had been hiding behind the tomatoes. Again, sweet bliss. Into the food processor went the coconut milk, a good amount of frozen raspberries, a dash of cinnamon, and a tiny capful of vanilla extract. Whirr, went the blades; plop, plop, plop, went the pink gobs on their way into the ice cube trays. The kabob sticks, unfortunately, were much stronger than expected, and wouldn’t yield under any of the knives. Instead of pops I ended up with little cubes that I have to hold in my fingers and lick away at; what a horrid life, right? Nevertheless, they are quite delicious, and I’ve always been a fan of finger foods.

Sometimes I wish I could just live in a giant kitchen, because I love that room oh so very much. Living rooms and bedrooms are terribly overrated!

 

Peel Away ❤

Jocellyn

Follow Me Outside of WordPress

Hello, readers,

Here’s a techy heads up! News flash, I’m also on several other digital platforms. I highly encourage you to follow me! My Instagram page is primarily photos of all the foods I eat and make, with a few random pseudo-artsy crops of steeples and sunsets sprinkled in. And now that I just downloaded a framing app, you can see step by step pictures of how I bring meals together. My username is jocellyn88.

You can also find me over at Pinterest were I have food, clothing, crafts, and photos that I love. Pinterest is where I find a lot of my favorite recipes and food blogs to follow. It is also giving me lots of inspiration for fall fashion ideas; can you say sheer black tights all day every day for my senior year?

There is also my pseudo defunct Facebook page, which I would really consider booting up again if I had more followers.

Hint, Hint.

 

I like to write a lot on this blog, and that isn’t changing anytime soon, so Instagram and Pinterest are great places to pop in and pop out of my world having to read. Everyone needs an eye break.

Peel Away and onto those pages ❤

Jocellyn

Fish Tacos

As of late, I’ve been having a love affair with avocados. Curvaceous, soft, subtle—I love this green being. There is something satisfying about scoring the inside and gently manipulating the peel to easily pop out perfect dice size pieces. And taking the bumpy peel off is quite exciting as well. Whew, stop me now!

I’ve been trying to find ingenious ways to sneak this green goddess into my meals. Its soft mouth feel, fitting for a teething baby, offsets harder foods, and the cooling affect is a welcome reprieve against hot, spicy sauces; I’m kind of a baby when it comes to anything about a “medium” level.

Naturally, tacos seemed to be the way to go. Last week I made some delectable pork tacos, but this week I was craving some fish. Please, tell me what could have been a better way to merge my love of seafood and the overabundance of corn tortillas I had lurking above the microwave.

I love tacos because you can use your creativity by going after the long, laborious recipes featuring different sauces and slaws and spices. Or you can be lazy: sprinkle some taco seasoning on your meat, and while that cooks on the stove top (or in the oven, which is even less labor involved) slice up a few vegetables and warm up your tortillas. Crack open a cold drink and enjoy the texture party thumping away in your mouth.

Easy-Peasy, Lime-Squeezey Fish Tacos

Haddock

Taco Seasoning (pre-packaged for ultimate laziness)

1 Lime

1 Avocado

1 Roma Tomato

1 Can of refried beans (will only be using a small amount)

4 Tortilla (2 per meal)

 

1 Preheat oven to 325 F. While the oven heats up, put fish (haddock, tilapia, or whatever floats your net) in a tinfoil lined oven safe dish. Coat with cooking spray or olive oil. Sprinkle fish with taco seasoning and place one slice of lime over each filet. Cook for 20-25 minutes.

2 While the fish cooks, prepare your innards. In this case, slice up ½ an avocado and ½ a Roma tomato. Put Aside. Wrap up the other half of the avocado and tomato for later on. To best preserve the avocado, save the side with the pit for later use. Rub a little bit of lemon juice on the exposed flesh. This will cut down on oxidation, which is what turns the avocado that icky brown. Use within 24 hours.

 

3 Open can of refried beans and microwave according to instructions on the label.

4 Heat up skillet to a notch over medium. Melt small amount of oil or butter (regular or Earth Balance) in the bottom and place the tortilla on top. When the tortilla starts bubbling, flip over with fork. If not crispy enough, flip back over and give it a few more moments. When both sides have been warmed, place on plate. Repeat with a second tortilla.

5 Gently scoop some of the refried beans onto the tortilla and spread, with the backside of a spoon, as evenly as possible. Take care if using corn tortillas, as these are thinner than flour tortillas.

6 When the fish is done cooking, remove from oven and let cool for 3 minutes. While cooling, start to assemble the tortillas. Place all items onto one side to make folding easier. Add on your tomatoes and avocados. When fish is cool, add to the pile.

7 Gently fold the slices and insert into mouth. Chew. Swallow. Smile

Fiscal Flash: for this meal I bought ½ a pound of haddock and spread it out over 4 tacos (2 per meal.)  Haddock is a flakier fish, but I left the skin on, which kept everything together. The ½ pound of haddock only cost me $3.37. The avocado was $1 and one Roma tomorrow is probably equal to 30 cents.  I believe one lime is 40 cents as well. The tortillas I already had, along with the refried beans (a can of the Full Circle Organic line is $1.39/ can, and I only used a minuscule amount.) Rounding the total cost up to $5.07, I ended up paying $1.275 per serving. That’s taco bell prices, but the quality is obviously better.

Peel Away ❤

Jocellyn

Do Those Legs Go All The Way Up?

Last night I bought something devilishly fun: a pair of five inch sparkly pink wedges. I went from an average 5’3 to a slightly towering 5’8; the air was quite thinner. It was exciting to see how the other half lived. When it comes to shoes I’m more about modesty. Simple sandals, rich leather boots, and a white keds are up my alley. It’s not that I’m against funky shoes, it just that I can be a matching freak, and few things, in my view, make or break an outfit more than a pair of ill thought out shoes.

I once loved heels—stilettos to be exact. I loved the way they took my alright legs to, lemme be blunt, sky scrapers of awesomeness. But I also have the misfortune to live in Burlington which is known for very steep hills and cobble stone shopping streets, which means my heels only get brought out to an event I have to drive to. But I wanted something new yesterday, and what better way to offset my love of wearing black leggings and tights then a pair of bright in your face heels.

I tried on many pairs at the store, finding the ones that were obnoxiously tall, but still manageable. In heels this high you need to let go of the notion that you can maintain a normal clip. Instead, imagine yourself as a Geisha taking small, strong, affirmative steps towards her client, or in our case, our destination.  Keep your smaller gait consistent and crisp. It may sound silly, but you almost fall into a meditative state in high heels; clip-clop, clip-clop. First practice in your apartment, then practice “long distance” on lesser traveled streets (uphill and downhill!), and finally take your fierce gait to the well traveled areas. Remember, in moderate heels the temptation to lean onto our tippy toes to relieve any pressure is female instinct. Be careful when doing so in high, high heels, because no one wants to face plant at the bar!

Practice is key. Nothing is worse than seeing a girl teeter her every step in heels ( 2-3 fumbles are expected in the Football world and the land of heels) or look like a new born giraffe that is taking her first steps into the world, so get a good feel for your heels. You may realize you need to get those awesome silicon stickies that go in the back to cut down on chaffing and make them a little tighter. Or you might consider splurging on some inserts so you can not only stand coyly at the bar, but also dance the night away as if you were in flats! Be prepared for snarky looks; smile kindly and keep walking with your head held high. I don’t like to think that all distaste from women to women stems from jealousy, but most people cannot properly navigate the world of heels.

A fun video 🙂

No, I will not lie and say they are the comfiest shoes I own. In fact, my right foot is not entirely impressed with me, but after a nice soak and gentle massage—any takers? Didn’t think so—they’ll forget all about it. But the few hours of feeling like a diva were well worth it. These aren’t shoes I’ll be wearing every weekend out, but when I’m feeling a need for sparkle in my life (or come Halloween) I’ll pull them out from the closet.

Do you have any clothing outside your personal norm that you adore?

Peel Away ❤

Jocellyn

Morning Cookin’

I’m a morning person, meaning the daylight doesn’t send me flying back under my sheets as if I were Nosferatu (except when I’m royally hung over, in which case a total eclipse would be most appreciated.) However, I like to really blend into my mornings. I hate being rushed. It’s not that I’m the high maintenance type of girl that needs hours to apply layers of makeup—mascara, maybe, and I’m out the door—or finagle her hair into a fun do—clearly, I don’t have a lot to work with—but I like to spend my mornings mentally preparing myself for the day, which means ample time for oil pulling, a shower that isn’t hurried, time to make 3 outfit changes incase I’m feeling a little chaotic, and moments to listen to a few dubstep beats that are owning my wobbly soul at the time.

An original player in the Dubstep genre 🙂

Can I have her legs, please?

 

Sometimes inspiration poor planning means I have to get extra beauty sleep in order to wake up and concoct some meal. Plus, I totally dig the morning sunlight for photos. Here is a lunch/dinner I found that will hold me over for 4 meals! It all starts with salmon. During my pesco days I adored this pink fish. I just couldn’t get enough of it. And then I was kind of over it after trying haddock that wasn’t breaded, battered, and fried into oblivion. Salmon took a back seat. I find salmon to be a finicky fish to cook, despite protests that it’s so easy to work with. Mind you it isn’t difficult, per say, but if you walk away for a hot second to long you’ll come back to a pink slab of tough-mess. Edible, but not savory. I’ve charred more than my fair share of salmon, and I admit it’s still a fish I’m working on. Questionable-ness aside, this is hands down the most delicious salmon meal I’ve ever had.  The glaze was perfect: not too sticky and not too sweet. Unlike the partners on Dancing With the Stars, the glaze and salmon meld together, taking care to work in harmony and not outshine the other one.

Fiscal Flash:  don’t be financially intimidated by this meal. I’ll be honest and say I don’t have the money to buy wild Alaskan salmon which is well managed, full of all the good stuff, and yada, yada, yada. If you are eating salmon on a regular basis then farmed might not be the way to go, but for the occasional meal a little bit of farmed salmon is not going to kill you, just like the occasional Big Mac won’t send a healthy person into cardiac arrest. It may seem tempting and easy to buy frozen filets, which I’ve done before, but don’t be afraid  to venture on over to the fish counter. Look for salmon per pound. Those perfect portion filets might seem the good way to go, but I was able to get 1.20 Lb of salmon for $7.50, whereas each 6oz salmon filet would have cost me $4; you do the math per pound and per serving.  Finally, to skin or not to skin? I’m personally a huge fan of the skin. It tastes great and is absolutely gorgeous to look at, like marbling on a perfectly aged steak (which I haven’t actually seen in real life, but it looks amazing on T.V.)  If you are frying or grilling salmon keep the skin on to make flipping it easy. If you are oven baking it you can go skinless. As with all cook, it’s really up to you, but you’ll likely only find skinless on the pre-portioned selection.

To accompany the fish I used rice noodles, which are very rapidly becoming a key player in my shopping cart. For gluten-free ladies and gents these are a god send. Even better, you don’t have to stand over a hot pot making sure they don’t stick together.  Just place them in a bowl, pour boiling water on top, and let them sit for 5-8 minutes (or whatever the package says.) Drain and give them a quick rinse with cold water. They are a little bland on their own, but great covered in whatever sauce and glaze you are making.

Okay, enough of the nitty gritty. Savor these pictures and check out the recipe.

Gorgeous!

 

Noodles soaking up the sauce. I let them rest for about 20 minutes and drained the excess.

Lunch!

What happens after “the talent” is done getting pics taken.

A mix-and-match breakfast! I used the “runt” piece as a taste tester. Boy, I was soooo amped for lunch

 

Peel Away ❤

Jocellyn

 

 

Living Room Facelift!

Normally I’m a craft klutz. My fingers are not nimble enough for knitting. I don’ have the precision for intricate design. I eyeball levels. I stare in awe at those awesome hex bracelets that have neon string running through the holes, creating an industrial and feminine, fun look. My parents never hung my art projects on the fridge. But just like there is a yoga fairy, the mystical ball of energy that sometimes allows you to do an asana you are struggling with just to prove that you can, before letting you return to flailing, I think there must also be a craft fairy. I imagine her being an older white woman with grey hair, a 1950s housewife voice, and crisp white button up. Just when I’m thought my living room could not look more rag-tag, she blew invisible glitter over the living room, allowing me to be struck by inspiration– but only for a few brief hours!

With all these new and exciting changes going on in my life, I decided it was time to move the living room around. In case you’re new, when I signed the lease for the apartment back in January, I was still seeing Chris. Our amicable breakup occurred at the end of the year, so we decided to see how living together would still go. Being the break up initiator, I decided to be the bigger person and settle into our well sized living room. During the first few weeks I procured two dividers to block the view of my bed, lest Chris’s friends see me in a rare display of open mouth sleeping. I slowly started to realize that Chris enjoyed spending his time with his friends in his room. Without even wanting it, the living room had essentially become my domain. If this had been a high income divorce, it would be like me getting the boat, the beach house, and the limo driver.  (Dear Chris, if you stumble upon this, feel free to come sit on the boat—aka the couch—anytime you want!)

Silliness aside, the most glaring issues in my glorified room and lounge was the cheap green 2 panel shutter I had been using for a divider, which was far less charming than the 3 panel white and wood one my upstairs neighbor had given me upon his departure. The nails I had weren’t strong enough to hang it on the wall, and I didn’t have enough scarves or belts to weave through the openings. Plus, it is right in line with the door, so I wanted something good looking for guests coming in. Being a writing major and poet lover, I do, however, have large collection of books; sadly, none of them are leather bound. With a little bit of finesse and common sense physics, I was able to fit at least half of my soft cover books into the slots of the shutter. When the weight of the books was too much, I covered the unused area with random pages ripped out of a poetry book I’m not particularly fond of. Come on, is this cool or what?!

A cute way to display my earrings on the other divider

I plan on continuing my text heavy motif throughout the living room. The coffee table  we had in our last apartment that was curb side rescue I plan on upcycling along these lines. I’m also going to cover the lower half of a wall with fun chalkboard paint to write down whatever I want. Perhaps I’ll even buy a bunch of throw pillows so guests can have comfy cheekies while they stun me with their chalk drawings, because, remember, I’m certainly no Picasso. Essentially, I want to find the same solace and excitement in my living room that I have in the kitchen, and it order to do that I need to make a few minor tweaks.

What room is your favorite? Do you take the time to decorate it?

Peel Away ❤

Jocellyn

Leisurely Lunches

Lunch has always been a meal I’ve grappled with, and since going GF and DF (gluten free and dairy free) it has only become more difficult. Sandwiches are pretty much out of the question, and even the quick slice of pizza most people can grab on rushed days would send my tummy, hands, and head into a frenzy. Lately I’ve been learning the fine art of leftovers, which are great for days when I have an internship. But on my days off when I have the whole afternoon to myself to languidly slip through the day, I like to get a little creative—I grab my camera for naughty food porn, I listen to some Netflix, and I pad around the kitchen imagining I’m cooking for my dashing, attractive husband in our fabulous beach house; wishful thinking on most accounts, but if I crane my neck, I can kinddddddd of see Lake Champlain….

Until then, I have this to work with.

I’ve been gently re-introducing food, which my taste buds and energy levels are most grateful for, and I’ve found myself craving healthy fats and protein. Some crispy corn tortillas covered in avocado mixture filled with simple spices and runny egg to top it all off and served with a side of two honey and rosemary covered drumsticks seemed like a fresh and healthy idea. Not to mention it was insanely cheap. I bought a package of 5 drum sticks for $3.46 and ate 2 of them. Corn tortillas are less than $3 for a huge bag. One avocado is $1. The spices you probably have in the cupboard (or you can just omit them). Healthy, satisfying, and unique meals don’t need to be super pricey.

If I could change anything I would use a little less salt and up the rosemary

When it comes to chicken breasts I go skinless, but in the case of drumsticks I like leaving the bumpy layer and fatty bits on. Treat yourself 😉

Drizzle some honey on a plate to roll the chicken in before rubbing on the spices

Tinfoil is always, always, always your friend.

The avocado has a rich & cream  mouthfeel, but light flavor. The chicken packs a flavorful bunch. Opposites always attract.

 

Yes I’m a girl. Yes I Instagram photos of my food. Yes I’m proud of it ❤

 

 

Here are the recipes, which I tweaked slightly by adding honey to the drumsticks and tortillas instead of pitas. You might have noticed I used 2 tortillas (with a thin layer of avocado in between to act as glue.) Unlike flour tortillas which are sturdy, corn tortillas are delicate little butterflies. They are also much smaller than their wheaty cousin.

Avocado and Tortillas

Drumsticks

 

Peel Away ❤

Jocellyn