It took me quite a while to learn how to cut up a chicken properly… I just couldn’t seem to get it.  For many years, my chicken recipes would consist of anywhere from 5 to 14 pieces… all from ONE chicken! 

Luckily for me, someone finally couldn’t stand it anymore (that would be my ex-husband) and he showed me how to cut up a chicken into eight perfect pieces that did NOT include any of those funny looking things on the chicken.  I guess that he got tired of me putting the heinie on his plate and calling it the ‘bottom flapper’.

I found a great video tutorial by Podchef that will show you the quickest and easiest way to cut up your chicken perfectly.  NO MORE HEINIES!  (more…)

When most people go grocery shopping and reach the cooking oil section, 8 out of 10 shoppers will reach for corn, peanut, safflower, or vegetable oil.  It’s a natural choice that doesn’t require much thought other than if one or the other has a great sale price.

It seems that home cooks have been limited in their choices of oil for so long that they just haven’t ventured into the wonderful world of specialty oils. 

But lucky for you, Your Smiling Chef does not like being limited.  I get upset and cringe when I hear the word “limit” and have been known to break out in hives (although limited ones). (more…)

This shrimp recipe is absolutely delicious!  It’s really quick to prepare if you peel, devein, and wash your shrimp the day before.  You can also add crushed pepper flakes to the olive oil and butter at the beginning of heating up your pan.  This will give the red pepper time to evoke its heat into the mixture before you add your shrimp.  (more…)