I do not normally cook chicken. I'm not a big meat, gal (let me holla at you, pasta & cheese) but when I do cook meat, it's usually of the red variety: sausage (to throw into pasta), ground beef (to turn into chili and pour over pasta), or bacon (to. Throw. Into. Pasta.)
Read MoreI did some serious meal prep to prepare for this: I mixed the marinade & the shaky-bready goodness, chopped the potato wedges, and made the hot honey the night before. I then asked my husband to please, please, please, throw the marinade in with the chicken when he gets home from work (at 4) the next day, so that it would be ready for me to shake when I got home from work (at 8). WHO THOUGHT AHEAD!?!? This gal.
Read MoreI will say that prep was fast and easy. I rarely work with mint - not a mojito gal - so that was new and a bit odd. I kept expecting the end result to taste like a stick of gum, not the savory goodness of the ricotta and crispy shallots.
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