I Am Making A Proclamation Right Now

I will never cook skinless, boneless chicken again. Ever!

(Umm, this probably won’t last more than a month).

But honestly. Why have I been steering clear of the amazing, flavorful deliciousness that are chicken thighs and drumsticks. Bones and skin still intact.

Oh my word.

Get in mah-belly!

Yes, I know. Boneless, skinless chicken is the mainstay of a “healthy diet.” Lean protein + lots of vegetables + fruits + some whole grains….SNOOZE.

If this is wrong, then I don’t want to be right.

If it will make you feel better, serve along with a buttload of veggies. But honestly, it’s not that bad for you. And hey, shouldn’t we truly enjoy the food that we put in our mouths?

I think so.

Chicken + buttload of veggies.

Moroccan-Inspired Chicken


  • 2 lbs chicken drumsticks and thighs, skin and bones included
  • 2 tbsp cumin
  • 1 1/2 tbsp smoked paprika
  • 1 1/2 tbsp ground cinnamon
  • 1 tbsp brown sugar
  • 1 1/2 tbsp cayenne pepper
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp olive oil


  1. Preheat oven to 450 degrees.
  2. In a small mixing bowl mix together the cumin, paprika, cinnamon, brown sugar, cayenne pepper, kosher salt, and pepper.Rub spice mixture on the chicken, being careful to cover all sides of the chicken. Set aside.
  3. Over medium high heat, add the olive oil to a saute pan. Make sure the pan is nice and hot before adding the oil.
  4. Add chicken to the pan and sear on both sides for 1-2 minutes, so that the chicken is nice and brown. (Don’t worry – the chicken should still be raw in the middle!)
  5. Transfer the seared chicken to a baking dish and place in oven.
  6. Allow chicken to cook in oven for 30 minutes, or until the juices run clear.

And bam! That is how you enjoy chicken.

Happiness Is A Four Letter Word

Wine people. I’m talking about wine.

Get your minds out of the gutter. Freaks.

Tonight was especially wonderful – one of my favorite wines was on sale — I purchased it at Vons for $5.49. It’s usually $15.99.  That’s 66% percent off (I think).


I was so excited over my amazing find that dinner was quite the  afterthought. Basically, I plopped a handful of greens from a bag on a plate,and then added a handful of cucumber, red onion, goat cheese and  pomegranate seeds. It took all of 2 minutes.

So pretty.

I was pretty proud of myself.

Oh yah, then I threw a rotisserie chicken leg on it.

But not before I ate most of the skin off of it.

Not quite as pretty. Note to self: practice plating.

If I’m not going to have any bread then you better believe I’m going to choose dark meat and east most of the skin (Valentino got the rest….)

So yah. Wine was on sale. It was a good night.

P.S. You all know how to get the seeds from a pomegranate off without the mess, right? You fill a large bowl with water, quarter the pomegranate and seperate the seeds from the pith/skin emerged in said water. All the pith/skin rises to the top and you are left with the seeds on the bottom. No mess and super easy. Pomegranate stains, yo.

When You Have No Time

You can still whip up something pretty decent.

3 Ingredients. Probably 20 minutes. Minimal effort.

I hope that sounds appealing to you.

I feel silly even writing a recipe for this, but I will. Because I literally have nothing else to do right now. (No need for comments on that).

Spicy Mustard Chicken

Serves: 1


  • 1 chicken breast, boneless and skinless
  • 3 Tbsp spicy mustard (I used a spicy brown mustard)
  • Salt and Pepper


  1. Cover the chicken breast (both sides) in 2 Tbsp of the spicy brown mustard of your choice. Allow to marinate for 20 minutes (time permitting).
  2. Season with salt and pepper.
  3. On a grill or grill pan over medium-high heat, cook the chicken 6 minutes on each side. (Or until no longer pink in the center)
  4. Immediately after taking chicken off the grill, spread remaining Tbsp of mustard on chicken breast.
  5. Allow chicken to rest for at least 10 minutes.
  6. Slice and enjoy on a salad or with a few vegetable sides of your choice.

I seriously slathered that sucker in mustard. And I’m glad I did.

I like this because 1) it’s easy and 2) it’s seriously easy. I used my grill pan and in about 30 minutes (total cook and rest time) I had a pretty yummy piece of chicken. I’m thinking next time I’ll make a few chicken breasts so I’ll have leftovers for lunchtime salads and even easier dinners throughout the week.

Hope you all had a lovely weekend!

Okay, full disclosure…I might have sprayed my pan with some cooking spray. I guess that makes this 4 ingredients, not 3. Shoot me.