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Cooking Quotes And Chicken Recipes For Dinner With Tips

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If you enjoy cooking or just enjoy eating, these quotes are sure to hit your funny bone or spark inspiration. 

Wonderful quotes by famous and not so famous chefs and cooks enhanced with delicious and savory chicken recipes.

25 Best Cooking Quotes of all Time

1. “It’s not about passion. Passion is something that we tend to overemphasize, that we certainly place too much importance on. Passion ebbs and flows. To me, it’s about desire. If you have constant, unwavering desire to be a cook, then you’ll be a great cook.” – Thomas Keller

2. “I cook with wine, sometimes I even add it to the food.” – WC Fields

3. “If God had intended us to follow recipes, He wouldn’t have given us grandmothers.” – Linda Henley

4.  “The only time to eat diet food is while you’re waiting for the steak to cook.” – Julia Child

5. “Cooking is like love. It should be entered into with abandon or not at all.” – Harriet Van Horne

6. “One cannot think well, love well, sleep well if one has not dined well.” – Virginia Woolf

7. “I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.” – Madam Benoit

8. “Cheese–milk’s leap towards immortality.” – Clifton Fadiman

9. “There is no such thing as a little garlic.” – Anonymous

10. “The way you make an omelet reveals your character.” – Anthony Bourdain

11. “Great food is like great sex. The more you have, the more you want.” – Gael Greene

12. “Great cooking is about being inspired by the simple things around you–fresh markets, various spices. It doesn’t necessarily have to look fancy.” – G. Garvin

13. “Everything you see I owe to spaghetti.” – Sophia Loren

14. “Tomatoes and oregano make it Italian, wine and tarragon make it French, sour cream makes it Russian, lemon and cinnamon make it Greek, soy sauce makes it Chinese, garlic makes it good.” – Alice May Brock

15. “Tell me what you eat, and I will tell you what you are.” – Anthelme Brillat-Savarin

16. “Cooking is the art of adjustment.” – Jacques Pepin

17. “Food, glorious food!” – Lionel Bart

18. “There is no love sincerer than the love of food.” – George Bernard Shaw

19. “Don’t eat anything your great-great-grandmother wouldn’t recognize as food.” – Michael Pollan

20. “Condiments are like old friends—highly thought of, but often taken for granted.” – Marilyn Kaytor

21. “Cookery is a wholly unselfish art: All good cooks, like all great artists, must have an audience worth cooking for.” – Andre Simon

22. “Love and eggs are best when they are fresh.” – Russian proverb

23. “Without ice cream, there would be darkness and chaos.” – Don Kardong

24. “A chocolate in the mouth is worth two on the plate.” – Anonymous

25. “If you’re afraid of butter, use cream.” – Julia Child

Mushroom Chicken Piccata

Classic Piccata reaches a new peak with the marvelous addition of mushrooms! This is a favorite in our family. Serve with rice and a green salad if desired.

Ingredients

• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1 egg
• 2 tablespoons milk
• 6 skinless, boneless chicken breast halves
• 4 tablespoons butter
• 1/2 pound fresh mushrooms, sliced
• 1/4 cup chopped onion
• 1 cup chicken broth
• 1/2 cup white wine
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch
• 1 tablespoon chopped fresh parsley, for garnish

Directions

1. In a shallow dish or bowl, mix together flour, salt, and paprika. In a separate dish or bowl, mix together egg and milk. Dip chicken pieces in egg mixture, then in seasoned flour.
2. In a large skillet, heat butter or margarine over medium-high heat. Saute chicken pieces until golden brown. Add mushrooms and onion and saute for 3 to 5 minutes.
3. In a medium bowl combine the broth, wine, lemon juice, and cornstarch. Mix together and pour mixture over chicken and mushrooms. Reduce heat to medium-low and let the chicken mixture simmer for 25 minutes or until chicken is cooked through and juices run clear. Sprinkle with parsley and serve.

Greek Lemon Chicken and Potatoes

This Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It’s a proven crowd-pleaser, simple to make, and easy on the wallet.”

Ingredients

• 4 pounds skin-on, bone-in chicken thighs
• 1 tablespoon kosher salt
• 1 tablespoon dried oregano
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried rosemary
• 1 pinch cayenne pepper
• 1/2 cup fresh lemon juice
• 1/2 cup olive oil
• 6 cloves garlic, minced
• 3 russet potatoes, peeled and quartered
• 2/3 cup chicken broth, plus a splash to deglaze pan
• chopped fresh oregano for garnish

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
2. Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in the bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
3. Transfer chicken pieces, skin side up, to the prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
4. Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
5. Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under the broiler and broil until potatoes are caramelized about 3 minutes. Transfer potatoes to serving platter with chicken.
6. Place roasting pan on the stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

General Tso’s Chicken

A traditional Chinese favorite, you’ll enjoy the spicy sweet soy sauce with ginger and garlic flavors, ingredients that make this dish so addictive. This is a true General’s chicken recipe which requires frying the chicken twice to give it that extra crispiness. The cornstarch batter gives the chicken a light coating. 

If you are on a busy schedule, you can cut down the time considerably by making and refrigerating the sauce and chicken up to 3 days; and doing the second stage of frying the chicken later. Serve with rice or noodles tossed with lightly steamed fresh vegetables of your choice, such as broccoli, zucchini, squash, and green onions.

Ingredients

• 4 cups vegetable oil for frying
• 3 eggs
• 1/2 cup cornstarch
• 2 teaspoons cornstarch
• 2 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
• 1 1/2 cups white sugar
• 1/4 cup distilled white vinegar
• 1/4 cup rice vinegar
• 1/4 cup dry sherry
• 2 1/2 tablespoons soy sauce
• 2 teaspoons minced garlic
• 2 tablespoons vegetable oil
• 12 dried whole red chilies, or to taste
• 2 tablespoons minced fresh ginger, or to taste

Directions

1. Heat the frying oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. Beat the eggs in a mixing bowl until smooth. Mix in the 1/2 cup plus 2 teaspoons cornstarch until no lumps remain. Mix in the chicken until evenly coated in the batter.
3. In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until the chicken turns golden brown and begins to float about 3 minutes. Drain on a paper towel-lined plate.
4. Meanwhile, combine the sugar, white vinegar, rice vinegar, sherry, soy sauce, and garlic in a small saucepan. Bring to a boil over medium-high heat. Stir constantly until the sugar has dissolved and the sauce thickens to the consistency of light pancake syrup, about 3 minutes. Remove from the heat and keep warm.
5. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Stir in the dried chiles and ginger; cook and stir until the ginger begins to brown, about 30 seconds. Remove the chiles and ginger from the wok and stir them into the sauce. Place the fried chicken cubes into the wok and cook until very crispy and dark golden brown. Serve the chicken with the sauce.

Tips for surviving in the kitchen:

Cook grains in large batches. It’s just as easy to make three cups of rice (or barley, or farro, or quinoa) as it is one, and it feels like a gift you’ve given yourself when you get home and open the fridge and realize you have something already prepared in there. Eat them on the side with a quick-cooking protein, use them to bolster a salad, or turn them into a late-in-the-week stir-fry. Oh, and let’s not forget all of the fried rice options out there.

Keep a clean kitchen and your chances of making dinner when you walk through the door at night will be exponentially higher. When it comes to weeknight cooking, it’s the little psychological things that make a huge difference.

25 more Tips:

1. Set up the perfect workspace by gathering clean tools, bowls, and utensils. And make sure to keep a trashcan within arm’s reach.
2. To create an egg wash, whisk together a large egg with one tablespoon of water until smooth. Use as a glue to seal pastries, then brush on top for a glossy appearance.
3. Peel tomatoes with ease! Cut an X in the top, and then simmer in a pot of hot water for 15 to 30 seconds. Cool down and the skin will fall right off.
4. Get comfortable! Wear comfy clothes and an apron when you work in the kitchen and you won’t have to worry about getting dirty.
5. Invest in a baking scale. Scales are not only an accurate way to measure your cooking ingredients, but they streamline the entire process.
6. Always read and re-read your recipes before you start cooking.
7. Clean as you go!
8. Use two skewers instead of one when grilling or roasting to prevent your food from spinning.
9. Learn and practice the rule of thumb to check the readiness of steak.
10. To prevent butter from over-browning in your pan, add a little bit of lemon juice.
11. Embrace salt. Don’t be afraid to use salt; it pulls the flavors out of your dishes. Cook with kosher salt and season with sea salt.
12. No luck finding shallots? Replace with a combination of onions and garlic.
13. After handling garlic, rub your fingers on stainless steel, like your sink, to get rid of the odor.
14. Ovens can lie. Place a second thermometer in your oven to ensure proper preheating temperatures.
15. Ignore cooking times. Check your dishes by using your own senses (smell, taste, touch) to decide when they are done.
16. The most versatile and important tool is a sharp chef’s knife.
17. Perfect all the different ways to cook an egg.
18. When poaching an egg, add a teaspoon of white vinegar to simmering water to help keep the yolk from breaking.
19. For a great hardboiled egg every time, bring your pot to a boil and then turn off the stove. Let your eggs sit in the heated pot for 12 minutes and then transfer to cold water.
20. Crack eggs on a paper towel on the counter —no shells and easy cleanup!
21. Make an ideal sunny-side egg by covering your pan with a lid and letting the steam cook your egg. No flipping required.
22. Always taste your food before seasoning.
23. Anchor your cutting board to the counter with a damp paper towel to keep things steady and safe.
24. Hold a knife properly: pinch the blade instead of gripping the handle.
25. Don’t rinse pasta.

10 Simply Chicken Breast Recipes at Home – How To Cook Chicken

Menu: 1. Herb-Roasted Chicken Breasts 2. Pancetta-Crusted Grilled Cheese 3. Chicken Piccata Pasta 4. Easy Sheet-Pan Chicken Dinner 3 Ways 5. Chicken and Bacon Frittata 6. Chicken Teriyaki Stacker 7. Jambalaya Penne Pasta 8. Chicken Parmigiana 9. CAULIFLOWER Honey Sriracha Chicken Pizza

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Good Routine For Mornings With Tips

How to Blog on Your Shopify Store With Tips

On Shopify, you have a built-in blog which is ok and free to create blogs in.  I came from blogging on WordPress and on a website and find some things easy on Shopify and other things not so much.

To begin first check out the basics video below. this way you are either getting a refresher or starting off in a correctly.

Please note that there are many types of blogs, the blog you are reading now and even the basic outlines given may need to be altered for your specific needs.

Shopify Blogs | How to Start A Blog on Your Shopify Store

Shopify Blogs | How to Start A Blog on Your Shopify Store

In this video, we will look at how to write your first blog post for your Shopify store. Starting a blog around your brand, product or industry is a great way to add value and content to your site.

Consistently writing content for your site will overtime boost your search engine rankings and improve the SEO for your Shopify store.

Using relevant keywords in your blog posts will increase your store SEO and the likelihood that visitors will find your store while searching online. http://JasonGandy.org

Now you have you basic of the workings of blogs on Shopify.

Image credit onblastblog.com/

The words you put on the page matter in an infinite number of ways, from search engine optimization to content quality, and more.

but wait… how many words???

If you need a number, we’re talking 2,000+ words, and while that may scare you, it shouldn’t. We’ll go into more detail on that soon, what you need to take away from this point is that great blog posts are meaty with more than just words.

You’d be surprised how quickly the ball gets rolling when you’re talking about something you love – so supplement that by making it super easy to read.

Step One: Pick Your Idea

Step Two: Write the Perfect Headline

Step Three: Body by Blogging (It’s Time to Write!)

Step Four: Images and Design

 

THE FUNDAMENTALS OF BLOGGING. Inbound Certification Class # 3 PDF

How to embed a picture into a Shopify Blog Page 

 

The video will show you how to make the image/picture look good on your blog page or a regular page.

This video will give you step by step instructions on how to position your photo and wrap your text around it for a polished look.

Planning. (this is the part I do not cover in this video)

Find a suitable image to post on with your copy Upload the image using FILES and click the UPLOAD FILES button

Open a blog page on Menu (Online – Pages – click Add Page)

Write your blog post copy.

Save your work. It does not autosave.

Now carefully follow the steps outlined in the video and you will learn how to add a photo and to position it within the text to make it look professional.

Pro Tip

Use the Image Alt Text box. Put in a description of the photo as it relates to the blog to improve your SEO so your web content ranks better in Google

How to add a YouTube video to a Shopify Blog post.

 

Learn how to embed a video. Simple easy to follow tutorial for Shopify stores. Your Shopify store has a blog in which you can videos.

Adding videos from your YouTube channel will create backlinks which help your SEO ranking. Also, customers love videos. Make sure your video is linked back to your blog post.

For additional bonus SEO juice, post a screenshot on Pinterest to both your video and blog post.

Shopify SEO Tips How to Optimize a Blog Post

How to Optimize a Blog Post on Shopify

Shopify SEO tips – Drive more traffic on Shopify – How to add, edit, and create links within a Shopify blog post.

Want to increase Shopify sales? Then you need to drive more relevant traffic. The best way is with inbound marketing and by writing more blog posts.

In this video, we show you how to optimize your Shopify blog posts to receive better organic Google rankings to drive more traffic and increase SEO authority.

Quick Review

How to Publish a Blog Post in Shopify 

This video tutorial on How to publish a blog post in Shopify will help you start blogging on your Shopify store right away. It’s easy!

Watch as I show you how to quickly create blog posts in Shopify. With a blog you can promote your products and drive more traffic to your store – blogging is one of the best ways to promote your products online.

How to Write a Perfect Blog Post in One Hour! (GOAL)

Blogging is a great way to earn passive income, but you’ll need a systematic approach to writing content quickly in order to produce high-quality content with a limited amount of time to invest in your site.

This is our systematic approach for creating high-quality blog posts.

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Sesame Chicken Recipes You Can Make At Home

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I really love My local Asian restaurant’s sesame chicken. But often don’t want to eat out or order in. These are easy recipes you can make at home.

Sesame Chicken Recipe

Battered chicken fried in a pan and coated with sesame sauce. This very popular Asian takeout dish, made easily at home, is sure to be enjoyed.

Ingredients

for the chicken:

• 1 lb boneless skinless chicken thighs cut into bite size pieces
• 1 large egg
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil divided

for the sauce:

• 1/2 cup low-sodium soy sauce
• 2 tablespoons rice or apple cider vinegar
• 3/4 teaspoon sesame oil
• 1 tablespoon cornstarch
• 3 tablespoons packed brown sugar
• 1 teaspoon minced garlic
• 1/4 teaspoon ground ginger
• 2 teaspoons sesame seeds
• 1/2 cup of water or chicken stock

to serve:

• rice
• steamed vegetables like broccoli, snap peas, carrots, baby corn

Instructions

1. In a small bowl, whisk together all ingredients for the sauce. Set aside.
2. Cook rice and steam vegetables. Set aside.
3. In a small bowl, whisk the egg with cornstarch, salt, and pepper. Add chicken pieces to the batter and stir well.
4. In a large skillet, heat up 1 tablespoon of olive oil. Place chicken, piece by piece, in the pan and cook on all sides until the batter is golden and slightly brown. It’s easier to cook the chicken in two batches, using 1 tablespoon of oil each time.
5. Once the chicken is done, pour sauce mixture over it and simmer on medium-low heat until the sauce thickens. Remove from heat.
6. Serve chicken over rice with a side of steamed vegetables.

Recipe Notes

Play with the recipe and make other versions: 

• spicy: add 2 teaspoons of sweet chili sauce to the sauce ingredients before adding to chicken. Add crushed red peppers if you like even more heat.
• baked: instead of frying the chicken in a pan, line a large baking sheet with parchment paper and arrange coated chicken on sheet. Bake for 10 to 12 minutes in 375 degrees F.
• skinny: to cut down on calories, skip the cornstarch coating for chicken and brown chicken pieces in olive oil in the pan. Add sauce and simmer until thickened. 
• honey: add 3 tablespoons of honey in place of brown sugar, to sauce mixture. Whisk and add to chicken.
• stir fry: add Asian vegetable mix (available in the frozen section in grocery stores) and noodles or cooked rice to the chicken mixture in the pan. Heat everything up and serve!

Sesame Chicken with Broccoli

INGREDIENTS

• 1 1/2 cups quick-cooking white rice
• 1 3/4 teaspoons kosher salt, divided, plus more
• 8 cups broccoli florets
• 1/4 cup plus 2 tablespoons cornstarch
• 1/2 teaspoon freshly ground black pepper
• 2 pounds boneless skinless chicken thighs, breasts, or a mix, patted dry, cut into 1″ chunks
• 4 tablespoons vegetable oil, divided
• 1/4 cup plus 1 tablespoon honey
• 1/4 cup low-sodium soy sauce
• 3 tablespoons of rice wine vinegar
• 1 tablespoon Sriracha
• 1 large clove garlic, finely grated
• 1 teaspoon finely grated ginger
• 1 1/2 teaspoons toasted sesame oil
• 2 tablespoons toasted sesame seeds, divided
• 2 scallions, thinly sliced

PREPARATION

1. Cook rice with a pinch of salt according to package directions.
2. Set a steamer basket in a medium pot filled with 1″ water, cover pot, and bring water to a boil. Steam broccoli, covered, until crisp-tender, 5–6 minutes. Drain and set aside.
3. Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Add chicken and toss to coat.
4. Heat 2 Tbsp. vegetable oil in a large skillet over high. Add half of the chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes.
5. Meanwhile, whisk together honey, soy sauce, vinegar, Sriracha, garlic, ginger, sesame oil, 1 Tbsp. sesame seeds, and remaining 1/4 tsp. salt in a medium bowl.
6. Transfer first batch of chicken to a plate. Heat remaining 2 Tbsp. vegetable oil and cook remaining chicken. Add sauce to skillet along with the first batch of chicken. Toss well and cook until sauce is reduced and thickened, about 2 minutes. Fold in reserved broccoli, toss to coat, and remove from heat.
7. Divide chicken and broccoli among 4 plates and top with scallions and remaining 1 Tbsp. sesame seeds. Serve with rice on the side.

Crispy Sesame Chicken with a Sticky Asian Sauce 

Crispy Sesame Chicken with a Sticky Asian Sauce – Sweet, salty, crispy, sticky and a little bit spicy – it covers all the bases for one of these meals that Its a real family favorite!

Ingredients

• 5 tbsp olive oil
• 2 eggs lightly beaten
• 3 tbsp cornflour/cornstarch
• 10 tbsp plain/all-purpose flour
• ½ tsp salt
• ½ tsp pepper
• ½ tsp garlic salt
• 2 tsp paprika
• 3 chicken breast fillets chopped into bite-size chunks

Sauce: 

• 1 tbsp sesame oil optional – you can leave out and just sprinkle with plenty of sesame seeds at the end if you prefer
• 2 cloves garlic peeled and minced
• 1 tbsp Chinese rice vinegar white wine vinegar will work too
• 2 tbsp honey
• 2 tbsp sweet chili sauce use more or less depending on the brand and how spicy you like it
• 3 tbsp ketchup
• 2 tbsp brown sugar
• 4 tbsp soy sauce

To Serve:

• Boiled rice
• 2 tbsp sesame seeds
• Small bunch spring onions/scallions chopped

Instructions

• Heat the oil in a wok or large frying pan until very hot.
• Whilst the oil is heating, place the egg in one shallow bowl and the cornflour in another shallow bowl. Add the flour, salt, pepper, garlic salt, and paprika to another shallow bowl and mix together.
• Dredge the chicken in the cornflour, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as it’s no more than 3 chicken breasts). Remove from the pan and place in a bowl lined with kitchen towels.
• Add all of the sauce ingredients to the hot wok, stir and bubble on high heat until the sauce reduces by about a third (should take 2-3 minutes). Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes.
• Turn off the heat and divide between four bowls. Serve with boiled rice and top with sesame seeds and spring onions.

Notes

Double these ingredients if you want extra sauce, rather than just coating the chicken.

Baked Honey Sesame Chicken Recipe

 

Baked Honey Sesame Chicken is a delicious, quick and easy recipe for cooking the chicken. The sweet and sour sauce is done in a matter of minutes and the flavor is amazing. The toasted sesame seeds alongside with the sauce complement very well the baked chicken. Serve over rice and lunch or dinner is done in less than an hour.

Ingredients

Makes about 3-4 servings

4 boneless, chicken breast halves (about 500g)

2/3 cup breadcrumbs salt and freshly ground black pepper canola oil for drizzling Sesame Sauce

1 tbsp sesame oil 2 garlic cloves, minced

1/3 cup honey 1/3 cup light soy sauce

1/2 cup chicken stock or water

2 tbsp cornstarch

2 tbsp water

1 tsp grated fresh ginger

1 tsp chili paste or chili jam

1/4 cup vinegar

1/4 cup brown sugar Garnish

2 tbsp toasted sesame seeds

Directions

1. Preheat the oven to 350F (180C). Line a baking sheet with parchment paper. Place the breadcrumbs into a flat bowl and set aside.

2. Cut the chicken breasts in 1-inch pieces and season with salt and pepper. Coat each piece in breadcrumbs and place into the prepared baking sheet. Drizzle with a little oil and bake for 25-30 minutes until cooked through.

3. Prepare the sauce: In a saucepan over medium heat add the sesame oil, garlic, ginger, chili jam and stir for a few seconds. Add the water (chicken stock), soy sauce, honey, vinegar, and brown sugar. Stir until it comes to a boil.

4. Whisk together the cornstarch and 2 tbsp of water and once the mixture is boiling add the cornstarch mixture, stirring until it thickens. Keep it on very low heat until the chicken is cooked.

5. Pour the sauce over chicken and top with sesame seeds. Serve immediately alongside rice.

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