Chick-fil-a Grilled Chicken Copycat (Whole 30)

So today turned out to be a very interesting day. I learned my new rattie girl, KC, is actually a boy. Apparently, it is very, very hard to tell when rats are young. I originally wanted to have a roommate for my female rat, Missy. Obviously, that isn’t going to happen now because I don’t a million rattie babies running around.

I also learned that KC is partially blind in one eye. He has about 50% field of vision in his right eye. My vet thinks with treatment we can reduce some of the inflammation around the damage and increase the range of vision up to 75%. Don’t feel bad for KC, though. Whether or not we can help KC’s vision or not, he is over here living his best life. It doesn’t slow him down at all.

Does he look like he cares about his eye? He just wants to explore.

Chick fil a is my favorite fast food restraunts and grilled chicken sandwiches are my favorite but I haven’t been able to get one since March because of Covid so I started looking for away to make them at home. Most recipes used brine from a jar of pickles to marinate their chicken but I don’t always have a jar of pickles available for that. This recipe makes its own pickle brine with white vinegar and a few spices so it is always available to make whenever the Chick fil a craving hits.

I haven’t eaten Chick fil a for over 8 months so I can’t say if this tastes exactly like the grilled chicken there or not. I can tell you it the recipe makes very good chicken. Serve it with bacon, and cheddar cheese on a bun with lettuce and tomato and I think you will be very happy.

Chick-fil-a Grilled Chicken Copycat

I used coconut milk in the recipe to make it dairy free but you can use any kind of milk for it

Adapted from I don’t remember where

Pickle Brine:

1/2 cup water

1/2 cup white distilled vinegar

1 1/2 tsp kosher salt

1/2 tsp mustard seed

1/4 tsp peppercorns

2-3 cloves fresh garlic, crushed

1/2 cup coconut milk

4 boneless, skinless chicken thighs

Spice Rub:

1/4 tsp black pepper

1/2 tsp kosher salt

1/4 tsp garlic powder

1/2 tsp smoked paprika

1/2 tsp arrowroot

1 chicken breast, butterflied

In a medium bowl. Combine all the  pickle brine ingredients and mix well.  Add  the chicken to the brine and make sure all the pieces are submerged. Let marinate in the fridge or at least 1 hour or overnight.

When you are ready to cook, combine the ingredients for the spice rub in a small bowl. Remove the chicken from the brine and pat dry with a paper towel. Rub the spice rub all over both sides of the chicken. In a medium frying pan, heat the oil over medium-high heat. Add the chicken and cook until no longer pink, 3 -4 minutes per side. Serve on a bun with lettuce, tomato, bacon and Chick -fil-a sauce.

Pickled Cranberries

Every year I try to find new and unusual ways to use cranberries  because I think cranberries are a very under rated ingredient.  They deserve far more love than they get.  This year I may have found the ultimate way to use cranberries.  This year I found a recipe to pickle cranberries.  Yeah, I said pickle.  You make a brine, cook the cranberries in the brine, let them marinate in the brine for 24 hours and then eat them with everything.  

You can use them on salads, in vinaigrettes, as a side for meat, poultry and fish. You can add some of the brine to sparkling water and make a shrub.  I am going to try them in rice, oatmeal and anything else I can think of over the next fedays. 

Beware, this is not a sweet recipe,  the recipe on Food with Jars described it as bracing.   If you don’t like tart, vinegary tasting things these are probably not for you. I love putting 2 tablespoons of the brine, and some cranberries in a cran-raspberry Spindrift sparkling water for a yummy drink. I am sure it would be good with plain sparkling water as well.

Pickled Cranberries

Adapted from Food In Jars

1 12 oz bag fresh cranberries

1 1/2 cups apple cider vinegar

1 1/2 cups white sugar

1 cinnamon stick

1/2 tsp allspice berries

1/4 tsp whole cloves

1/4 tsp black peppercorns

1/8 tsp juniper berries

Combine the vinegar and sugar in a medium sauce pan and bring to a boil, stirring to dissolve the sugar.  Add the cinnamon stick to the brine.

Place the allspice berries, whole clove, black peppercorns, and juniper berries in a spice bag or tie them up in a section of cheese clothe. Add them to the brine.

Bring the brine to a vigorous boil and add the cranberries. Stir to combine and cook 5-7 minutes until the cranberries begin to pop and the brine has returned to a rolling boil.

When cooking time has elapsed remove the spice bag and remove the cranberries from the heat and let cool completely. Store in the refrigerator in an air tight container.

Nuoc Cham AKA Vietnamese Dipping Sauce

I spent two days trying to get a decent picture of this sauce but they all turned out kind of yucky looking so I decided to post without a picture. I don’t want you to pass by this recipe because the picture looks like muddy water. This sauce is really good. I made it as part of a breakfast recipe I will post soon. The breakfast recipe tasted okay. It wasn’t something that I would have put in my regular breakfast rotation. When I doused the sausage patties in this sauce like the recipe suggested the sausage patties went from just okay to FREAKING AMAZING!!!!!! I can’t wait to try this sauce on other things and see what it does for them.

I did some research into what else this sauce might go with and found the following things go well with this sauce.

  1. lettuce
  2. shredded carrot
  3. cucumber
  4. shredded cabbage
  5. sweet green bell peppers
  6. grilled chicken, pork or beef
  7. grilled or poached shrimp
  8. sliced red onion or shallots
  9. scallions
  10. cilantro
  11. Thai basil (regular basil can be substituted if you can’t find Thai basil
  12. mint
  13. Birds eye chilies
  14. noodles or salads

I will be playing around with this sauce for a long time.

Nuoc Cham

Adapted From Lucky Peach Presents 101 Easy Asian Recipes

1/4 Cup fish sauce

2 TBS water

2. TBS lime juice

1 TBS brown sugar

1/2 clove garlic, minced

1/4 tsp sambal oelek

In small jar, combine all the ingredients and shake until mixes. If necessary, thin with a little water. If you like things spicy, add a little more sambal oelek.

Omurice AKA Rice Filled Omlet

When I was talking about the recipe I was going to post today, to a friend of mine, I was informed that it is very weird to cook with ketchup. But is it really? There are many kinds of BBQ sauce that start with a base of ketchup. We glaze meatloaf, make stir fry sauces, make sloppy joes, and many other things with ketchup as ingredient. After all what is ketchup but a spicy tomato sauce.

Okay, I admit this combination is unusual but it is really tasty and satisfying. It also comes together in about 15 minutes. Quick is always a plus. You could add any vegetable to this that you would add to a fried rice, like carrots and broccoli.

Omurice

From The Lucky Peach Presents 101 Easy Asian Recipes

1 TBS butter

1 skinless, boneless chicken thigh, about 4 oz, cut into 1 inch pieces

1/4 cup minced onion

1 cup cooked day old rice

salt and pepper, to taste

2 TBS ketchup

2 TBS frozen green peas

1 large egg, beaten

Melt the butter in a large skillet over medium heat. Add chicken and cook until slightly pink on the inside, about 2 minutes. Add onion and cook, stirring frequently until the chicken is cooked through, 4 to 5 more minutes.

Add rice and cook, stirring frequently, until the rice is heated through, about 2 minutes. Season with salt and pepper.

Push the rice to the side, clearing a space in the center of the pan. Add the ketchup to the pan in the empty spot and stir with a spatula for about 30 seconds. The ketchup should be slightly caramelized. Mix the rice and ketchup together until combined, about 1 minute. Add the frozen peas and toss to heat through. Transfer the rice mixture to a bowl and keep warm.

Season the beaten with a pinch of salt. Heat a 1/4 teaspoon of oil in an 8 inch skillet. Pour the egg mixture into the pan, swirling to coat the pan with a thin layer of egg. Let the egg cook until the top is set. Spoon the rice onto one half of the egg. Fold the crepe in half over the rice and slide the omelet onto a plate. Serve with more ketchup.

Farmer’s Wife’s Breakfast Sausage (Whole 30)

Hey Guys, sorry I have been MIA around here but October was nasty for me. It started with the unexpected death of my cockatiel, Squeak, proceeded to a positive Covid diagnosis for one of my closest friends, Steph, and ended with me waiting to see if my friend, Audrey is going to end up testing positive with Covid. My capacity to deal with anything, much less deal with it in a positive way, was very limited. I didn’t want to bring my negativity here. I knew you all would understand,

As I always do when I am experiencing a tough time in my life, I spent a lot of time in the kitchen playing around with recipes for the blog. I have a lot of great recipes to share with you, including the start to my annual small batch Christmas treats posts. This post, however, is a post about lamb sausage. I tried lamb for the first time this summer and kind of became mildly obsessed with it. If you don’t have access to lamb or would just rather not pay for it, it can be kind of pricey, you could substitute any ground meat for the lamb. You can also play around with different types of vinegar. I couldn’t find my apple cider vinegar so I used balsamic instead.

Adapted From Epicurious.com

1/2 lb ground lamb

1 TBS ground fennel seed

1 TBS apple cider vinegar

1 TBS coconut aminos

1/2 tsp salt

1 1/2 tsp ghee or olive oil

In a small bowl combine the lamb, fennel, cider vinegar, coconut aminos and salt.  Use your hand to mix well.   Divide the meat mixture into 4 equal size balls and then flatten into 4 patties of equal thickness.

In a medium pan over medium-high heat, add the 1 1/2 tsp ghee or olive oil.   When the oil is hot add the patties and cook for 4 -5 minutes or until they are browned.  Flip the patties and cook another 3-4 minutes.