Festival season is upon us. That means fun party games like, “High or Just that Strange?” After a day of condo hunting, walking around the Blues Fest and Old Town Art Fair, I was fascinated by two things:
- Why do people bring their dogs to public events?
- What am I going to eat for dinner?
So, inspired by man’s best friend, I turned to my best friend: the cast iron skillet.
This pan takes a bit of time to get accustomed to using. The main factor is it takes a little while to get hot, but when it does, watch out. It’s a scorcher. It’s best to start it on low heat and get uniformly hot versus cranking the heat like you would on a traditional pan to sear meat.
I’m choosing to believe that the number on the scale at the gym reflects my being the most muscular I’ve ever been, instead of the heaviest I’ve ever been. Nevertheless, it can’t hurt to mix in a few salads to your diet. Fire up the stove to med/med low under the skillet and start washing your veggies and chicken. This creation’s base was romaine, cherry tomatoes, green pepper and quinoa.
The protein is simply boneless, skinless chicken breasts cut into strips. Some days I don’t have time to wait for an entire chicken breast to cook. I breaded the chicken in flour mixed with a hickory/mesquite spice rub. Once the chicken is coated, pour about 2 tablespoons of vegetable oil into the skillet.
Then fry off the chicken. It should take about 10-15 minutes, flipping halfway through. You may need to add more oil as these cook. Let the chicken rest. Add on top of the salad and drizzle with patent-pending BBANCH.