It’s been a full month since my last HitK (Hit K!) ~feature~. I’ve made a couple of dishes since then but didn’t get around to ~documenting~ them, so I obviously have to work on that.
I swapped out the butter in the Chicken Kiev recipe for cheddar; this substitute calls for fresh thyme instead of parsley but I couldn’t find any of the former at Hi-top so I made do with dried thyme and— because I am stubborn— parsley. I think it turned out okay, herb-wise.
It was late when I went out to buy ingredients so I had to settle with buying the chicken breasts from Hi-top, too. I try to avoid this because I get a better deal from our suki at the wet market and they also do a better job at fileting. I ended up with holey chicken breasts, making it difficult to keep the cheese in. NOT GOOD, but Little Miss Freakie was happy with all the excess meat. Last ten minutes of baking time, I topped the rolls with more cheddar but it still wasn’t cheesy enough. Lesson learned!
The White House Salad was delicious (according to my dad who took home the leftovers) but the dressing calls for honey and we were out. After reading this article on The 6 Creepiest Lies The Food Industry Is Feeding You, I knew better than to shell out money on commercialized honey. I also used green instead of yellow lemons because let’s face it— I’m cheap. I picked the ones that were yellowing, though.
Next time I do the cheesy chicken rolls, I will use less breadcrumbs (I halved a new bag of Panko. WTF, right) and more cheese (obviously). I’m also thinking of using steel-cut oats as breading, so I’ll see how that goes!