I've officially made it to the big 30. ICKY! Really, how much of our childhood do we actually remember? If it happened before I was about 12 my memories are pretty vague. At least I have a lot of really great memories of high school, college, getting married and having my kids. I look forward to the next 30 years being able to see my children grow and eventually have families of their own (and hopefully looking young is in the cards for me!)
I know I've been M.I.A lately. I have a good excuse! I've been super busy trying to get the new house ready to move in to. We have the outside looking MUCH better so I will be posting a before and after picture as soon as I get a brain and remember to take the camera.
Here's a really yummy recipe Donna from My Tasty Treasures posted a few weeks back. I'm always trying to sneak new chicken recipes in on my husband and I couldn't resist this one. Just like Donna promised, this meal was terrifically moist and totally satisfying. I especially loved the rice! Thanks Donna for sharing this yummy and super simple meal! Enjoy :)
DONNA'S ONE POT CHICKEN & RICE
4 bone-in, skin on, split chicken breasts(about 10-12 oz each)
salt and pepper
2 tablespoons vegetable oil
1 onion, chopped medium
1/4 teaspoon red pepper flakes
4 garlic cloves, minced
1 1/2 cups long grain white rice
3 1/2 cups low sodium chicken broth
1/2 cup dry white wine
1(10oz) pkg peas and carrots
4 oz cheddar cheese, shredded(about 1 cup)
Lemon wedges for serving
Pat the chicken dry with paper towels, then season with salt and pepper. Heat the oil in a large Dutch oven over medium high heat until just smoking. Add the chicken, skin side down, and cook until golden, about 5 minutes. Transfer the chicken to a plate, leaving the fat in the pot. Add the onion, red pepper flakes and 1/2 teaspoon salt to the fat in the pot and place over medium heat. Cook, scraping up any browned bits, until the onion is softened, about 5 minutes. Stir in the garlic, and cook until fragrant, about 15 seconds. Stir in the rice and cook until the edges turn translucent, about 3 minutes. Stir in the broth and the wine and bring to a simmer.
Return the chicken to the pot, skin-side up. Cover, and reduce the heat to low, and cook until the chicken is fully cooked through and registers 160 on an instant read thermometer, about 25 minutes.Transfer the chicken to a serving platter. Pat the peas and carrots dry, then stir into the rice. Stir in the cheddar and let melt for a minute. Season the rice mixture with salt and pepper to taste. Serve with lemon wedges.
Shredded Chuck Roast, White Beans and Rice
2 hours ago