Tag Archives: chicken

Sushi Makers!

A couple of friends in our small group took a Sushi class and threw us a Sushi party to pass on their new skills. I was kinda nervous because even when I’m NOT pregnant, I don’t eat raw fish. But Megan promised me there would be cooked fish and even chicken to choose from. sushi1First we prepped the food. You can see the fish, chicken and shrimp on the left and sliced cucumber, carrot and cream cheese on the right. I love that they had traditional items but some items that were not so scary for newbies like Doug and I. 
sushi collage
We all sat around the table with a cutting board and gloves on. The cutting board to help up move and maneuver our roll, and later to cut one. The gloves helped to keep the rice from sticking to our hands.sushi10

Megan took us through the process, giving us the step by step and helpful hints. sushi collage 2 1. Lay out your seaweed.
2. Add the rice and press to the edge of the seaweed.
3. Sprinkle sesame seeds on the rice, this keeps it from sticking to the cutting board when you flip it over.

sushi collage 3

4. Carefully flip it over. Choose 3 items for your roll. I choose chicken, cucumber, and cream cheese. (Yes I am totally safe!)
5. Roll up by hand.
6. Use a wooden placement sheet covered with saran wrap to get the roll super tight. You can see my friend Dawn pulling towards her while holding tight to the other end of the mat.

sushi14Once you have the roll, you use a knife to slice into bite size pieces. It helps to dip the knife in water before each cut to keep the food from sticking. It keeps the rolls nice and clean cut. sushi7

Doug’s first roll had way too much rice. He said it was his size.

sushi13Isaac enjoyed watching and chasing the dogs around the house. We were all having so much fun I lost track of time and kept him up later than we ever have. He got wild and we finally headed out.

Here is my first finished roll. We had several sauces to dip into. Doug surprisingly like the wasabi  mayo mix and I stuck to the classic soy sauce. Yummy!sushi collage 4

Also, Doug got to use chopsticks for the first time.

Overall, it was such a blast. We have fun friends! And, I guess I like Sushi! Is it still Sushi with chicken? I think I will have to try out the new place in Hyde Park, Fusian. They have chicken too!
sushi logo

**Disclaimer: There is a lot to know about eating raw fish. You cannot just go to Kroger and pick up fish for sushi. Please do your homework about sushi-grade fish before trying it at home.


Chicken Fricasse Julia Would Be Proud Of!

Just another Tuesday. Time to try a new recipe!

I have a crush on America’s Test Kitchen. Yeah, I have a crush on this TV show. You know how it is, snuggle-up-on-the couch-with-a-warm-blanket-on-a-Saturday-afternoon-during-naptime kinda crush

photoFor Christmas I got Season 12 DVD and Cookbook. It is the best because you can watch the episode (over and over) before you even make it yourself. So before making this dish, I had really watched it about 10 times. Crush, I tell you.

Here is the recipe:
Serves 4 to 6

2 pounds boneless skinless chicken breasts (or thights), trimmed, with salt & pepper
1 T unsalted butter
1 T olive oil
1 lb. mushrooms, sliced
1/2 cup dry white wine
1 T all-purpose flour
1 garlic clove, minced
1 1/2 cups chicken broth
1/2 cup sour cream
1 large egg yolk
1/2 tsp ground nutmeg
2 tsp lemon juice
2 T minced tarragon (or parsley)


1. Pat chicken dry with paper towels and season with 1 tsp. of salt and 1/2 tsp of pepper. Heat butter and oil in 12 in skillet over med-high heat until butter is melted. Place chicken in skillet and cook until browned, about 4 minutes. Using tongs, flip chicken and cook until browned on second side, about 4 minutes longer. Transfer chicken to plate.

2. Add mushrooms, onion, wine to now-empty skillet and cook, stirring occasionally, until liquid has evaporated and mushrooms are browned, 8 to 10 minutes. Add flour and garlic; cook, stirring constantly, 1 minute. Add broth and bring mixture to boil, scraping up any browned bits. Add chicken and any accumulated juices to skillet. reduce heat to medium-low, cover, and simmer until breasts register 160 degrees (thighs – 175 degrees), 5 to 10 minutes.

3. Transfer chicken to clean platter and tent loosely with aluminum foil. Whisk sour cream and egg yolk together in a bowl. Whisking constantly, slowly stir 1/2 cup hot sauce into sour cream mixture to temper. Stirring constantly, slowly pour cream mixture into simmering sauce. Stir in nutmeg, lemon juice, and tarragon; return to simmer. Season with salt and pepper to taste, pour sauce over chicken, and serve.

My experience:

So first of all the video of this looked easy and tasty. And, it was called a “great Tuesday night meal” meaning that is was doable after a day at work. It seemed worth a try! I bought all the ingredients I needed; tarragon was the only thing that I had never cooked with. I found it near the mushrooms in the small packets of refrigerated herbs.

I admit… I watched the 10 minute video one last time for a little bit of motivation.

photoI took it step by step and it was all pretty easy and smelled delicious! photo


The book’s directions were simple!I whipped up some garlic mashed potatoes. The sauce paired well with them but may also taste fabulous over egg noodles. (I think I will try that next time).

banner.chickenfricasseBy the way, my husband said that it was “Excellent!” and he is a hard one to please when it comes to food. He even said, “It tastes like something would get at a restaurant!?” I have to admit that it was one of my best ever meals. It is a new staple here in Schraeradise.

Chicken Fricasse is a french recipe and I couldn’t help but think of Julia Child while I made this. I think she would be proud. If not her than Julie her stalk-blogger would!

Give it a try and let me know how you like it!