Lazy summer Saturdays are gone. Saturdays are now occupied by college football traditions like early drives to campus, cracking open beers at 8AM, agreeing to just one more round of flip cup, deciding which shirt will be lucky this season, eating potentially under cooked meat and reconnecting with alumni friends you haven’t seen for a year.
Whether you cheer for your alma mater or a school you have a weird allegiance to but didn’t attend, college football unites the masses. That is unless you root for Ohio State. Then everyone hates you.
I didn’t anticipate renewing my Northwestern season tickets this year. Last year was rough to watch and I was in the process of buying my first house. The tickets are one of the cheapest in the BigTen, but I knew I might have more pressing expenses. For weeks, I dodged calls from the Athletics department. The calls and emails suspiciously stopped one day. My girlfriend instructed me via email to confirm my new address with Athletics. Knowing I was on the fence about the tickets, she renewed them as a house-warming gift. Continue reading College Football Traditions: NU vs. ND
Dani Carlson commented on one of my many food pictures a few months ago. I first met Dani in college where she ran the show for the on-campus news program. She taught me most of what I know about broadcast news. Network and Broadcast News taught me everything else. She also won an Emmy this year for her reporting work at WOOD-TV in Grand Rapids, MI.
Since her request to learn how to cook chicken that wasn’t mushy I have been tinkering with different recipes to find one that would conquer her challenge.
I make a fair amount of chicken dishes, but this summer has been dominated by grilling. Earlier this week I took a stab at a new recipe from Bon Appetit.
As is often the case, I didn’t have all the ingredients so I swapped a few for what I had on hand. Here we go with Dinner for an Emmy-Award Winner.
1 tablespoon olive oil
2 skinless, boneless chicken breasts
Kosher salt and freshly ground black pepper–don’t use the pre-ground stuff. It’s a waste.
1 green onion, thinly sliced
1/2small onion, minced
2 garlic cloves, minced
1 cuplow-salt chicken broth
1/2cupdry red (Recipe calls for white)
2 Tablespoons Dijon mustard
Optional: mushrooms, carrots, other veggies
2tablespoonsminced fresh thyme plus thyme leaves for garnish
These are quickly becoming my favorite noodle.
Diced red onion
Seasoned chicken breat
…and we flip.
Start pot of water to boil for noodles.
Heat the skillet over medium heat.
Season both sides of chicken with salt and pepper. If the chicken breast is more than an inch thick, either slice it in half (parallel to your board) or pound it out.
Add oil to skillet and swirl it around.
Place chicken in the hot pan. If you don’t hear a distinct sizzle, the pan isn’t hot enough. I let mine get hot for about 5-6 minutes.
I added carrots, which were too sweet for the savory vibe the rest of the dish had going.
After 6-7 minutes on one side, flip the chicken to sear the other side.
Let that cook for another 6-7 minutes. The chicken should start firming up.
Remove the chicken and let it rest on a plate.
Add onions, garlic and optional veggies. Stir. Let cook for a minute. Add chicken stock, mustard, wine. Stir. You’ll need to let this cook a few minutes on medium/medium-high heat to cook out the booze and let the flavors combine.
Place the chicken back into the pot. Cover.
Transfer 1/2 cup of pasta water to the skillet/sauce. Stir.
Drain the pasta.
Plate it up.
Searing the chicken should avoid the squidgy chicken texture you despise. But it shouldn’t be super dried out either. If you can win an Emmy and teach people how to use AVID, you should have no trouble with some chicken!