#mo babbles

[amotleycrew]

someone on my dash calling g**d om*ns not something you should touch cause ne*l ga*man is a homophobic storyteller and I'm like.... he's a human trafficker?

[bi-tabris]

Day 1,095:

I'm still in love with Zevran Arainai

[amotleycrew]

sometimes at one or two the morning I’m like. maybe I should participate more in the culture here, put myself out there for the bit. play with those jpeg dolls. and I’m showing you this now. because I want you people to be really grateful to the part of my brain that within seconds of indulging that urge, takes it gently by the hand out to the old blogging quarry, turns its’ gaze out to the horizon, and puts it down clean through the back of the skull

[amotleycrew]

would you share ur cream lemon cajun chicken on rice recipe that sounds good as fuck

oh hell yeah dude, anytime. I kinda frankenstein every recipe, and my instructional method is “whatever doesn’t sink your boat”, so lemme think. all of this is VERY doable with pre-cut and frozen ingredients, I just didn’t add which I used what for here cause I figured that’s your own business. I wanna make this shit with shrimp too eventually

Mo’s Creamy Lemon Cajun Chicken on Rice

rice ingredients:

- rice of choice

- salt

- bouillon or broth

- bay leaves

chicken ingredients:

- olive oil (and/or a high heat oil)

- 1 red onion

- 1-2 bell pepper

- two lemons

- chicken thighs. (I did skinned and boneless but if you want crispy chicken skin shits delicious)

- salt

- paprika

- cayenne

- black pepper

- onion power

- garlic powder

- oregano

- thyme

- I put rosemary even tho that’s not always cajun cooking I just like it

sauce ingredients:

- garlic (like half a bulb. do not fuck around)

- butter

- half a cup of cream

- chili oil or chili crunch (optional)

Steps:

wash your hands. (not optional.)

BRINE: you’re gonna put your chicken in a brine while the rest is going down- this shits so easy, it’s not like a marinade cause you can do longer but you only need minimum 30 min for this one to work- this is what restaurants do when they want teriyaki chicken to be crazy tender without all that business. mix a few tablespoons of salt with warm water till dissolved, then add your chicken to the bowl. make sure the water is covering all of it, then cover and set aside in the fridge to soak.

INGREDIENT PREP

- cut one lemon into just halves, the other into slices. set aside in a bowl so you don’t lose juice

- dice red onions

- peel and mince garlic

- cut bell peppers into small slices

- mix all of the spices. I eyeball so fair warning, this is where the recipe is gonna suck- do more paprika, more cayenne, more garlic, less salt, but an even amount of the rest in this one. god I hope that shit makes sense- I ain’t bother with a lot of salt because there’s already gonna be salt from the brine, and you can add as you go. you can also just buy cajun seasoning.

RICE: rinse your rice (I did one and a half cups for four people) and add a pat of butter, two bay leaves, two pinches salt, two of your lemon slices, some of the same herbs you’ll use in the chicken if ya nasty. add broth till you have 1:2 ratio of rice to liquid. I used a rice cooker and left it while I worked on the chicken.

THE MAIN EVENT:

large pan, oil, dust with some of your spices to preseason the pan, set to medium. you are going to sauté your onions until dark golden. if you wanna go carmelized, by all means. while this is happening, wash your hands, take your chicken bowl, drain, and rinse, and drain again. pat dry with a paper towel, then toss them in the bowl in a little olive oil, chuck in all the spices, and rub it into every nook and cranny. wash your hands afterward.

take the onions out and set aside. turn heat up to high and add more oil (your high heat oil if you have it), then add your chicken evenly in the pan for around 4 minutes, and cover. don’t touch that shit unless you have to, it should come up off the pan without sticking when it’s done. flip, sear for another 4 other side, covered. turn the heat down to medium, take out the chicken, check it to see if it needs more time. it should be mostly white and the juice run clear, but we’re looking for “just done” not “well done” cause it’s not completely off the heat yet.

add a thick pat of butter, the garlic, the bell peppers, and then add the chicken back on TOP of the peppers. squeeze the juice of two halves of the lemon in, and add all the slices on top of everything. tbh I even sliced the mangled squeezed lemon after and chucked those in cause why not. wiggle things around every minute or so, and once the bell peppers are looking good, take everything out except the juices. stir those around, see if you can already scrape up some of the good brown bits on the bottom if you can.

keep the heat medium. stir in the cream a dash at a time and stir CONTINUOUSLY to prevent curdling. add more spices to taste. if you want more sauce, you can add more garlic and spices and cream, maybe some of the broth. if you want a thicker sauce, use cream cheese. add back the chicken, the onions, the peppers, the lemons- everything. evenly distribute sauce and let that all just be together on low heat for a minute while you put the rice in whatever mondo big container you’ve got. place the chicken and veggies, pour the sauce over everything. arrange lemon slices and drizzle chili oil for presentation and a kick.

eat the whole damn thing

[amotleycrew]

I am soooo fucking obsessed with green tea lemonade…. gimme my little DRANK

[amotleycrew]

birth

[amotleycrew]

fuck I make good soup

[amotleycrew]

perhaps if you have a few scraps of the sweet and delectable shallot you could brown it in a pan and then scramble it with eggs and the deceptive heavy cream for a light fluff. then you could add some spinach for that “inexplicably wet” element and some feta for that “inexplicably dry” business. those two fine ladies then might take very well to you dusting the whole shebang with some garlic powder, dried basil, paprika, white pepper, and salt. then… it could perhaps be enjoyed…. as you deserve…. as a light breakfast?