in the kitchen

with chen

Tag: sour cream

chicken+potato, roasted

Let’s talk about the weather in LA.

Winter in the morning. Summery afternoon. Spring/autumn at night.

Too complicated. I need something comforting to pick me up. MMM~~~

roasted chicken and potato
I was not able to make a bigger portion since I used my toaster oven. But the recipe can be easily doubled if needed.

for the marinate
1/3 cup sour cream
1 tsp EVOO
1/2 tsp salt (I used 1/4 tsp. It turned out to be bland.)
1 tsp honey
1 tsp stone grounded mustard
lots of black pepper
dash of paprika (optional)

2 drumsticks

1 medium Yukon potato, cut into chunks (For what type of potato to use, I did some research here.)
1 shallot, diced
1 tsp EVOO
salt and pepper
dried garlic powder (optional)

Mix all the ingredients for the marinate together in a heavy-duty bag with zip. Throw the drumsticks in there and make sure they are all coated. Refrigerate 6-8 hours or overnight.

When you are ready to cook, preheat the oven to 400F. Take the bag out of the refrigerator. Let it come to room temperature.

Meanwhile, prepare the potato. Cover the chunks with well-salted water and bring to a boil. Cook for 5 minutes. Drain.

Toss potato, shallot, EVOO, salt and pepper together. Be careful about the amount of salt since the potato has been cooked in salted water. Spread the potato mixture on a baking sheet lined with foil. Nest the drumsticks in there. Discard the marinate. Sprinkle the dried garlic powder on the top if using.

Cover with foil and roast for 20 minutes. Remove the foil and cook for another 20 minutes, or until the chicken is lightly browned and the vegetables are tender. Serve warm.

What a wonderful Friday dinner (in winter, maybe?)!


laptop lunch: spring chicken salad

Last night. I was planning to have a ham & cheese on whole grain bread for my lunch today.

This morning. I woke up at 6am as usual and found my bread spoiled. That was half a whole loaf.

No big deal. In less than 30 sec, I came up with a new idea:

(Thanks to my mom. She bought me this lunch box with two removable trays.)

Start from the left and go clockwise:
healthy and creamy spring chicken salad (see below for the recipe)
Back to Nature golden honey oat grahams and harvest whole wheat crackers (I always look for the ones made with 100% whole grain)
fresh apricot

Not bad at all.

50% done:

I had no idea why most meat cubes were on the bottom…

75% done:


Absolutely no leftover…or maybe some graham crumbles?

spring chicken salad
Makes one serving

1 1/2 cups packaged baby spring salad mix
1/4-1/3 cup cooked chicken or turkey, cubed
1 tbsp any nuts you like, chopped

1/2 tsp stone grounded mustard
1/2 tbsp light mayo
1 (heaping) tbsp sour cream (light or fat-free)
salt and pepper to taste

In a small bowl, mix mustard, mayo, and sour cream together until smooth. Throw everything in a large bowl and toss, toss, toss. Adjust the salt and pepper after you give it a taste.