Cooking Quotes And Chicken Recipes For Dinner With Tips

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.


  • 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


  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."


  • 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


  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.


  • 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


  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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