How Exciting

I’ve had this little idea poking around in my brain for a couple of years now.  I know I want to write a cookbook, I’ve known it for a long time.  My problem hasn’t been motivation.  Frankly, I’m typically sharing at least one recipe a day with others -either one I’ve found and really liked, or one that I’ve tweaked, or one that presented itself to me in one way or another.  I like sharing my recipes, and I don’t lack motivation to help others cook.  Nope, that’s not an issue.  I think my problem has been that I don’t know what write.  I have recipes, but I don’t have one idea that gels together.  Crockpot?  Quick and easy dinners?  My goodness, there are hundreds of these out there already, and one thing I don’t want to do is be just like everyone else.

It happens like this sometimes; I’ll be sitting on my bar stool, and an idea will just be there in my little noggin.  I don’t really know where these food ideas come from, but when they happen, they’re usually good.  So, today, again – sitting on my bar stool, it finally came to me.  My first cookbook idea. 

You see, I’ve been planning for several months to host a Chinese New Year’s party this year.  As it turns out, I’m not going to get to have the party (of if I do, I won’t be able to have it around the Chinese New Year – it comes really early this year – February 7th), but that doesn’t change the fact that I’ve spent the last 6 months testing, developing, and (sometimes not so kindly) insisting that my friends and family eat a lot of Asian food.  So, there it is . . . simple, really.  A Chinese (Americanized, of course) New Year’s cookbook – a collection of recipes that one could use to host the party I won’t be hosting this year.  Why didn’t I think of this sooner.  And then, well, then, I realized how perfect the whole thing is . . . I love to host themed dinners.  This could definitely be my niche.

So, I got busy straight away.  I had hubby go with me to the thrift store and I combed the bric a brac.  I mean, I need plates, platters, dishes!  I found some true gems, all sure to look fantastic in my cookbook pictures.  Then, I set hubby to calling around and recruiting folks for one more Asian dinner.  Tomorrow night we will feast on Chinese food, but not before I take pictures of all of the cuisine.  I sat a deadline to finish this e-Book and, with any luck, a week from this Friday my first cookbook will go live. 

The best part of all of this is (aside from how excited I truly am), the flood gates of ideas have opened.  I’m not going to share with you just yet what else is coming up, but I will say this – keep watching.  This could get really good.

Oh, and since I’m here, I’m giving you the recipe for the chicken I made for dinner the other night.  It was really tasty.  It was supposed to be “Sticky Chicken”, but it wasn’t.  It turned out not so sticky, so I changed it a little – added a nice sauce over the top and served the whole sha-bang on a bed of wild rice.  Sometimes it’s good when things don’t turn out right, this was one of those times.

Crockpot Rubbed Chicken w/onion gravy

2-3 pounds of boneless chicken breast

1/2 tsp. black pepper

1 tsp. garlic powder

1 tsp. white pepper

1 tsp. celery salt

1 tsp. thyme

1 tsp. cayenne pepper

2 tsp. paprika

3 tsp. kosher salt

2 medium onions, quartered

1 tbsp. cornstarch

Combine all spices in a small bowl. 

Place chicken breast into a large ziplock bag and sprinkle spices over the top.  Shake the bag to distribute the spices well.  Place the bag in the fridge and allow the chicken to sit 24-48 hours, if possible, but no less than 8 hours.  Turn the bag every few hours to let the seasonings distribute well.

When ready to cook, place chicken breasts in crockpot and cover with onion pieces.  Place the lid on the crockpot and cook for about 5-6 hours on low. 

When chicken is done, remove the breasts to a plate and keep warm.  Turn the crockpot on high.

Combine cornstarch and 1/4 cup cold water in a small bowl.  Pour cornstarch mixture into the crockpot drippings, stirring to avoid clumping.

Serve chicken with the onion gravy over the top.

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