All of The Flying Hen's Posts
The Flying Hen loves a good hen party and knows that we hens need to flock/stick together. She can laugh, cry and cluck with the best of them. It is, after all, free group therapy. The Flying Hen lives in a barnyard with her rooster and 4 chickens. While pretending not to be a lawyer, she produces a cooking show in her own kitchen with viewership limited to her own chickens. When not “on the air,” she can be found “flying” around town picking up, dropping off, and sometimes forgetting chickens, as well as sneaking in a group fitness class whenever possible. Zumba, not so much. Look for her in the Kick Boxing studio. Her Roundhouse Kick? Forget about it! Get the RSS feed for all of the Flying Hen's posts here.
Baby Back Comfort
November 6, 2009 Posted by The Flying Hen
I’m always flattered when a fellow foodie asks for one of my recipes and this is the one that keeps coming up. While often thought of as a Summer BBQ favorite, the oven cooking method here makes Baby Back Ribs the perfect comfort food this Fall with only 6 ingredients besides the ribs, salt and pepper and it makes a homemade BBQ sauce from scratch. It came from my grandma and I even submitted it to my Junior League of Boca Raton cookbook when I was on that committee eons ago. It’s in there, “Savor the Moment” page 46, a gorgeous specimen of a coffee table book of which I am proud to have been a part.
A New Twist on Old School Brown Bag Lunches
October 27, 2009 Posted by The Flying Hen
A couple years ago, my then-preschooler went on a field trip to the Garbage Garage and learned about recycling and the amount of waste caused by baggies. I pack 5+ lunches each day, and usually would use about 5 baggies per lunch. That means I would go through a 50 count box every 2 days – Yikes! Besides the environmental impact, I’m way too frugal for that vicious cycle. To appease my son, and do my little part for the environment, I resolved to try not to use baggies unless absolutely necessary.
Roasted Vegetable Lasagna
October 16, 2009 Posted by The Flying Hen
If you’ve ever wandered through a gourmet specialty food shop you know what a sight to behold a piece of roasted vegetable lasagna can be. Here is a pretty simple way to make it from scratch and for a fraction of the cost. First you have to roast some vegetables, and you can use any combination you like or happen to have; sliced red, yellow, or orange peppers, portobello mushrooms, onions, zucchini, etc. I arrange them on a cookie sheet, sprinkle with salt and pepper, drizzle with olive oil and roast in a 400° F oven for about 15 minutes. Make extra to keep in the fridge for wraps and quesadillas during the week. The kitchen smells amazing already! To make it a meal, serve with caesar salad and garlic bread.
Snack Attack
October 8, 2009 Posted by The Flying Hen
I was relieved when my kids reported they would need to bring their own snack to school each day this year. I resolved to send freshness everyday, following Dr. Sears’ The Healthiest Kid in the Neighborhood list of amazingly nutritious, energy providing snacks – a complex carbohydrate with a protein. I started with so many great ideas: ham and turkey roll-ups with cheese cubes, mini whole wheat bagels with cream cheese, tortillas with peanut butter, trail mix. I even made peanut butter banana chocolate chip bread with whole wheat pastry flour.
