Dinner: One Pan Sriracha Chicken & Vegetables

As you probably have guessed BuzzFeed is the place to go for Tasty recipes.  This One Pan Sriracha Chicken and Vegetables comes courtesy of Iris Tian/BuzzFeed and did not come with a  YouTube video, however, I did find one there, so if the ingredients are a little off, that would be the reason why.  Lois

Start by seasoning bone-in, skin-on chicken thighs with salt and pepper, then browning them in a hot cast-iron skillet on the stove.



4 bone-in, skin-on chicken thighs

Salt and black pepper, to taste

4 tablespoons unsalted butter, divided into 3 tablespoons and 1 tablespoon

8 cloves garlic, minced

½ onion, chopped

4-5 small potatoes, chopped

1 green bell pepper, chopped

⅓ cup brown sugar

⅓ cup tablespoons Sriracha sauce


green onion, sliced

Here’s the YouTube Video:


Preheat oven to 400˚ F / 200˚ C.

Season chicken thighs with salt and pepper, to taste.

Place a large cast iron skillet over medium heat, add 3 tablespoons of butter. When butter has melted, add the seasoned chicken, skin-side down, and sear until golden brown, about 5-7 minutes. (This will melt out most of the fat underneath and will leave a nice crispy skin) Then remove chicken.

Drain the extra fat and oil in the skillet, then add 1 tablespoon of butter. When butter has melted, add garlic and onion to the pan, cook for 1-2 minutes, stirring frequently. Then add bell pepper and potato, cook for 4-5 minutes.

Remove skillet from heat, return chicken to the skillet, skin side up. Mix Sriracha sauce and brown sugar together in a bowl until smooth, then pour on to the chicken and vegetables.

Place pan in oven and roast until completely cooked through, about 30 minutes.

Garnish with chopped green onion and serve. Enjoy!

Italian Eggs

20151217_181118.jpgThis evening for dinner I wanted something different from salad and as promised, I took pics and tonight I will give you instructions on how to prepare Italian Eggs.  While I am not a chef, I do know my way around the kitchen.  Often my guests have complimented my cooking and this comes out  after their disbelief that I can even cook.  Even my mom, who is a southern belle from Lake City, SC, was surprised at my knowledge for cooking (she was however, happy to know that I often watched her  while she cooked n the  kitchen).

In any case, the recipe I am sharing with you tonight, I actually got from the cooking channel, from Italian chef Lidia Bastianich.  She is by far my favorite, now I can’t promise you I followed her recipe to the letter but the way I prepare the meal its quick, easy and delicious.



1 potato, 2 eggs, Milk, Onion, Goya Adobo, Black Pepper, Paprika, Olive oil, Cheese (your favorite), Frying pan



20151217_174303.jpgPour just enough olive oil in the pan to coat the bottom, you don’t want to drown your fries.





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20151217_174456.jpgCut potato in half and keeping cutting off the halves (like spears see Pic) then vertically into fries.




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Next you will put the cut potatoes into a bowl.  Add Adobo, Black Pepper and Paparika and Mix, making sure to coat potatoes  on all sides. Then place into your now heated pan of Olive oil. Cooked unto brown. Because of the seasoning, it may be hard to tell if they are brown, stick a fork into the fries and if it goes in easily they are cooked.  You will have to turn them over at least once.

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Next step is to break the eggs into the bowl add a little milk, add Adobo, and Black Pepper.  Then cut up 1/4 of your onion, chopping them fine, cut your cheese (if you are using block cheese)  Add ingredients to your eggs and beat.  By this time your fries should be done.



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Drain the remaining oil off the fries, leave in the pan.  Add your beat eggs on top of the cooked fries add cheese and let cook for about two minutes.  Use a spatula for easy mixing. The eggs and cheese will stick together.


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Once completely cooked remove the pan add to the plate.  Add some lettuce and any other stuff might like (shredded carrots, parsley, radishes, etc). And there you have it, a modified version of Lidia’s Italian eggs.  (BTW-I’ve included her URL to take directly to her page.  Great recipes, many with meat and all dishes made by Lidia are washed down with wine 🙂

Bon Appetite!  LP