Sunday, May 16, 2021
Thursday, May 6, 2021
Wednesday, May 5, 2021
Sunday, May 2, 2021
Thursday, April 22, 2021
Sunday, April 18, 2021
Thursday, April 15, 2021
Thursday, April 1, 2021
5 bone in chicken thigh fillets, peel skin OFF
1 onion chopped
2 tablespoons garlic minced
2 teaspoons butter
1 1/2 cups uncooked white rice
1/2 cups chicken broth
1 tsp paprika powder
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp salt
Preheat oven to 180°C/350°F.
Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the center. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
Remove baking dish from the oven. Add rice then mix.
Place chicken on rice. Then pour chicken broth and water around the chicken.
Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
Thursday, March 25, 2021
1 pound uncooked Italian sausage links, casings removed (about 4)
3 cups chicken stock or broth
3 cups beef stock or broth
1 14 1/2 – ounce can diced tomatoes with basil, garlic and oregano
1 9 – ounce package refrigerated ravioli or tortellini
2 cups baby spinach leaves, coarsely chopped
1/4 cup fresh basil leaves, coarsely chopped
2 ounces Parmesan cheese, grated
In a large skillet, cook sausage over medium heat, stirring occasionally, until no pink remains. Drain and set aside.
Meanwhile, in a Dutch oven combine chicken and beef stock and undrained tomatoes; bring to boiling. Add ravioli and cook 7 minutes.
Add sausage and return to boiling. Stir in spinach to wilt, then add basil. Divide among soup plates and top with cheese.