*Coming Soon*. An intense four week course to help you get your household under control and on a healthy schedule for your children, and yourself. I’ll teach you all I know about household management, prioritizing , self-care, goal setting, meal planning, budgeting, team building, and…
Author: Shannon Vavich
*coming soon* If you’ve ever wanted to get away from boxed cake mixes, this is the class for you. We’ll make red velvet, classic white , simple chocolate cake, yellow cake, and marble cake. Bonus (free) lesson on non-traditional icings like boiled icing, cream cheese…
Coming soon! Become a cake historian with this one-of-a-kind class. Learn how to make nine old-fashioned cakes from scratch. This class is open only to students who have successfully completed “Cakes from Scratch 101”. If you’ve always wanted to make the kinds of cakes you see in the movies (like Pollyanna), this is the class for you!
In this class, I’ll demonstrate how to make FOUR different and delicious pizza crusts with a mixer, and again by by hand. We’ll talk about the best equipment to buy for your family pizza night. We will also explore how to choose your toppings and…
In this class, I will teach you how to use simple and frugal ingredients to make EXCELLENT and DELICIOUS meals for only pennies. I will teach you all I have learned about making from-scratch meals that will help you stay on your food budget. This…
I’m so happy to announce that my cooking school is coming to your computer!! I’ve been trained by the best to bring a cooking school to your fingers. Expert instruction on not just how to cook but how to turn your cooking into a calming, enriching skill you will have for the rest of your life. Join my fb page for all the latest and THE BIG ANNOUNCEMENT – when my virtual cooking school goes LIVE!! – Shannon Vavich
Coming soon! Virtual class. Expert instruction, downloadable recipes and tutorials. Lifetime Access. Create beautiful edible art from your FIRST LESSON. Wow your kids! Learn techniques that will help you create memorable events.
In Episode 19 of The Flying Kitchen Podcast I give you PLATINUM STANDARD tips to go into cold and flu season with all the supplies you need, and more importantly, the mindset you need to get through it and become stronger. Based on over twenty years of parenting seven children and dealing with “the family flu” many times while my Marine Corps husband was away, I have METHODS, GEAR LISTS, and advice to prepare yourself mentally, physically and spiritually.
This is a “satellite recipe” to accompany The Best Crockpot Shredded Chicken . The Best Crockpot Shredded Chicken Recipe cooks all day in the crock pot. You can eat it in several ways once it’s done. If you have a large family like mine, you’ll…
In Episode 18 of The Flying Kitchen Podcast, I talk about personal accountably and LEADERSHIP, how to start being a great leader in your own home (it does not require you to threaten or set ultimatums), and how to humbly ask yourself if there is…
A great dinner. Prep time: 30 minutes. Start to finish 1 hour 5 minutes. Serve with steamed rice. Ingredients: 3-5 LBS chicken of your choice (breast, hind quarters or whole cut-up chicken), 1 lb bacon, 2-3 teaspoons salt, 1 teaspoons pepper, 2 teaspoons garlic powder, 1/3 cup olive oil, 2/3 cup balsamic vinegar, 1/4 cup brown sugar
Grab these ingredients on the way home from the work, listen to the recipe in the car, and be ready to go when you get home. Or, listen as you cook, if you find cooking stressful, lonely, or you just need a little extra support.
The first of my Podcast Cookalong Episodes! Follow along at https://theflyingkitchen.com/bacon-chicken/ for step-by-step photos!
In Episode 16 of The Flying Kitchen Podcast I give you an update on how my transition to Germany went and how practicing “radical honesty” was my key to coming through a very stressful time. I talk about why you don’t need to be at…
One of my “secret weapons” all these years has been my coveted collection of “master recipes”. A master recipe is one singular recipe that serves as the starter or inspiration for many other recipes. In my opinion, a master recipe needs to be a no-brainer.…
Let’s talk about…..BACON CHICKEN.
This recipe came about as most of the recipes on this website have; birthed in an agonizing moment of panic of “what’s for dinner, I have no time, who let the cat out and why is there a pile of rocks in my living room?”. You know, the usual.
Dinner was approaching, and I was trying to finish my day strong. I had bacon and chicken in the fridge, and friends, I want you to know that you can really make your dreams of “wowing” your family come true with a little bacon and a little chicken. It’s extremely hard mess it up. Extremely.
I’ve got to tell you, that the drippings are what makes this so good. So you’ll want to serve it over rice, or sop it up with bread. Those drippings are the main event of this meal!! Do. You. Hear. Me????
6 or 7 pieces of chicken thigh-leg (hindquarters) (4-5 lbs)
1 lb bacon
2-3 teaspoons salt (see instructions)
1 teaspoon pepper
2 teaspoons garlic powder
1/3 cup olive oil
2/3 cup balsamic vinegar
1/4 cup brown sugar
Some info: YES, you can halve this recipe. If I had time, I’d do the math for you. But it’s really no biggie. If you have a school age child, make them do the calculations. Halve the ingredients, keep the cooking times the same.
What I’m going to do here is take you through the recipe step by step, like a picture book. You have the ingredients with the measurements, but I’m going to repeat each measurement so you won’t have to come back to the ingredient list if you get confused. Okay, let’s begin!!
Preheat your oven to 375° F. You’ll need a large roasting pan for this. Pour 1/3 cup olive oil into the pan.
Take each chicken hind quarter and rub both sides in the olive oil. Do this with all the pieces.
Until they look like this. Place them all skin side up. Chicken breasts might work here, but I want you to know that if you want moist chicken, work with the thighs and legs first. It’s really easy to dry out chicken breasts. If you want to choose your own adventure and use chicken breasts, just keep an eye on the cooking time. Five minutes over the “juicy tender” point and you’ll have little dry planks. Okay, let’s move on.
Measure the 2-3 teaspoons salt, 1 teaspoon pepper and 2 teaspoons garlic powder. I like to use Himalayan pink salt. I think it’s adorable, plus I think it’s mild. If you are using iodized salt or sea salt, stay with 2 teaspoons.
Sprinkle that sh*t all over the chicken. Use every last bit.
Next, take your pound of bacon and just start slicing whole slabs of it with scissors.
Or even a knife. Here’s a tip. The colder your bacon is, the easier it will be to slice. Do not separate the bacon into strips. Just slice the slab crosswise.
Load all of it onto the chicken. You see where I’m going with this.
Yes, all of it. Gawd, Becky. Quit freaking out. Just do it.
Pop that whole thing into the hot oven. Now listen, you have got to be aware of how your chicken is cooking. This is not the time to run and pick Kevin up from soccer. I think it should be nice and crispy like this in 45 minutes. But there is something you should know. My German oven is WAY different than your oven right now. So if you find that my estimations are way off, please let me know and I’ll edit this post. Contact me through my facebook page. I talk to people every day over my page. It’s really fun and I gotta tell you, I have the best group of positive supportive people over there. Wind Beneath My Wings sh*t. I mean that.
Cook it till it looks like this. If it does not take 45 min on 375° F, for the love of God let me know. I’ll really appreciate it!! I’m pretty sure I’ve translated the differences correctly. I’ll tell you more about that on the podcast. Let’s take the next step.
Get that balsamic vinegar and brown sugar ready.
BUT FIRST….spoon some of those juices over the bacon chicken.
Pour the 2/3 cup of vinegar over the top of it all. This vinegar is what makes the flavor really killer.
Now spoon the 1/4 cup brown sugar over each piece of bacon chicken. Eyeball it, but the sugar does not have to be distributed perfectly evenly. Most of it is going to slide off the chicken and make the EPIC drippings.
Pop that whole thing back into the oven for about 10 more minutes.
Your house is going to smell amazing.
REMEMBER. The. Drippings. It’s the drippings. Serve them as a main part of the meal. Dear God PLEASE don’t forget them. Only use a spoon. Why didn’t I take a photo with the big spoon? Oh well. You get it. DRIPPINGS.
As you can see, some of the brown sugar crusts over the top of the chicken. I mean, look….it’s delightful. Some of this bacon actually caramelizes. As in candy caramelizes. Jeez. I served it over Japanese rice, as that’s all my kids know at this point. They’ve been reporting that the school cafeteria serves “Rice where all the grains are separate! Ew!”. lol. That’s how living in Japan will spoil you. This piece actually went to my husband, although it needed to go into the fridge until he got home. I always feed the kids early, on a weeknight, then save his dinner for when he comes home. I guess I can talk about that on the podcast too. The “family management” thing is really a BIG DEAL.
Welp, I think you’ll love this. I’m looking forward to your feedback! It’s easy and it’s good. Take care and thank you so much for being my therapists for the last year or so. It was rough. But things are already so much better. Thank you.
PS: Aw, gosh. I just realized that it was a year ago that we evacuated from NC for Hurricane Florence. Wow. Well knock me over with a feather. Glad that’s behind us. Ok. Onward.
In Episode 15 of The Flying Kitchen Podcast, I give my by best tips on how to care for YOURSELF during a grueling military move. Drawing on 23 years as a Marine Corps Spouse, 3 overseas moves and 14 moves in total, I give you…
These wraps are fresh and delicious. A food processor minces chicken breasts, green onions, garlic and ginger. The garnish is a hot and cold mix of sautéed mushrooms, and raw julienned carrot matchsticks, cilantro and finely chopped red onion. Prep time: 30 minutes Serves 4.…
By Shannon Vavich
I’m pleasantly surprised this turned out so well. I wrote it on the fly, and much to my delight, it needs no changes. Prep time: approx 40 minutes. Cook time: approx 1 hour. Preheat oven to 400 degrees. Start rice in rice cooker – enough for 8 people.
Also, you can halve this recipe if you wish.
4lbs boneless, skinless chicken thighs (I realise these can be hard to find. You can also use chicken breast)
13 lemons. Nice ones. Juice and zest 9 lemons (see instructions), reserve 4 for slicing and garnishing (see instructions)
1 Tablespoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
3 cups flour
4-6 cups vegetable oil (for frying)
1 tablespoon corn starch
1 cup honey
1/3 cup water
1 teaspoon garlic powder
1 tablespoon soy sauce
About 4 tablespoons capers (optional)
Sliced green onion for garnish
Sesame seeds for garnish
White rice for serving
Thank you for hanging around my kitchen today!
Creamy Chicken and Wild Rice Soup Today, I had three kids home sick, some leftover chicken in the fridge and a pack of wild rice that needed to be used up. I was able to whip this up in under an hour. Biscuits included (although…
In Episode 14 of The Flying Kitchen Podcast, I talk about how I strive to be a TRUSTWORTHY and RELIABLE leader in my family. Why? Because only by being trustworthy and reliable, can we talk openly with our children about sexual abuse. As Oprah Winfrey…