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This is What I Get for Cooking

Shortly before Chicky returned to school, I began cooking again.  In my desire to obtain some sort of balance between home and work, I am determined to do my guys right and provide meals for them on a regular basis.

I am on a roll, I am happy to say, and have cooked more than two meals in a week.

Go me!

Thankfully, Chicky has a “Nom Nom” Pinterest board, and I’ve done a bit of stalking.

Well, actually I stalk her all over the internet, but, as any loving, caring mother will admit, that’s just what we do.

Anyhoo…

I found a recipe for Firecracker Chicken, and after seeing that I had all of the ingredients except for the hot sauce, I decided to give it a try.  The Mr. picked up the sauce on the way home from work, and I was all set.

It is a fairly simple dish to prepare, but it does take a bit of time to bake, so it’s not something you can whip up at the last minute.

First, I browned the chicken.

This is where I ran into a slight problem.

I don’t know what happened, but the oil in the pan popped more than it ever has when I’ve cooked before (I used to cook almost every night when the kiddos were younger).

I actually yelled out in pain as a couple of splashes of oil hit my arm and thumb.

I sucked it up, finished the dish, and when all was said and done, my guys RAVED about it.

In fact, Rooster ate this chicken for leftovers several meals in a row…without even warming it up.

Because the recipe calls for hot sauce and brown sugar, it’s a blend between spicy and sweet.

I think that the next time I make it, I’ll cover my arms with something so that I am not tortured with blisters like the ones you see in the following pictures (they are filled with water, which you can’t see but is there nonetheless)…

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One Response

  1. Oh my! Did it pop while the chicken was in the skillet, or as you were putting it in? Wonder if it was the moisture on the chicken that caused it to pop?

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