4-6 chicken thighs with skin removed
Sprinkle thighs with garlic powder, chili powder, cumin and black pepper.
Bake at 375 for 30 minutes
While thighs are baking saute in 1 T olive oil
1 medium onion chopped
Then add 1 can corn (drained)
1 can diced tomatoes
1 can diced green chilies
1/2 t garlic powder
1/2 t chili powder
1/2 t cumin
salt and pepper to taste
and a few shakes of hot sauce
When chicken is done, pull out and pour veggies over and cook for another 25-30 minutes.
We like it over rice.
Chicken pieces (bnls/skinls, cut up fryer, thighs, legs, wings, or whatever you have.)
1 tsp ground ginger
1 tsp salt
1/2 tsp pepper
2 T lime juice (lemon might work, but I haven’t tried it)
1 can coconut milk
green onions, chopped
Place (thawed) chicken in a large baking dish. Sprinkle with ginger, salt and pepper, and lime juice. Pour coconut milk over everything. Bake 20-30 minutes or until chicken is cooked (depending on what kind of chicken you are using.) Sprinkle with green onions.
Serve with rice and a salad.
Cook the chicken, remove the meat from the bones, and shred.
Add 1 C hoisin sauce & 1/2 C honey (I change this mixture to taste).
Throw in a tortilla with broccoli slaw on top (easy to make with those leftover broccoli stems and a cheese grater).
Have 2nds and 3rds because they are SO GOOD!
Our other recipe is called “picnic chicken”. It’s good for eating at picnics where you don’t care if you get *really* messy.
Mix a *large* quantity of paprika (1/3 C?), a pinch of mustard (or a squirt of prepared mustard if you don’t have dry), a little garlic powder, a couple of tablespoons of brown sugar or a couple of glugs of real maple syrup, a generous pinch of salt, and a couple of tablespoons of olive oil. Should be about the consistence of … toothpaste? Spread the chicken thighs in a roasting pan upside down and spread 1/3-1/2 of the mixture on them (hands work well), then flip them over and spread the rest of the mixture on top. 400 degrees for 45 minutes. This is good hot, room temp or chilled. :o)
This is the one they call “chicken thighs” (okay, “chicken fighs”, if I’m being honest) — I guess nothing else really counts. You can leave the skin on, if you’re not worried about the really excessive fat in this recipe, or remove it — I usually remove, but it’s awfully yummy with skin. ;o)
For about 4lbs of chicken thighs… Mix 1.5C parmesan cheese, garlic powder, dried herbs (parsley, oregano, rosemary, thyme, sage — the exact mix is up to you), a pinch each of paprika, salt and pepper… In a wide, shallow bowl (or really deep plate!)… Rinse the chicken thighs, pat them dry, and coat in the parmesan mixture. Place on a cookie sheet, sprinkle any remaining parmesan mixture over the chicken. Bake at 375-400 (I think this depends on the oven, lol) for about 45 minutes.
melt 1 stick butter with 1/2 cup honey and a touch of cinnamon (to taste). Preheat oven to 400. Add another touch of vanilla to taste.
in a big bowl, toss 4 cups rolled oats, coconut (I used 1/2 cup), raisins, almonds, walnuts, wheat germ, sunflower seeds, sesame seeds, flax seeds, etc.
Spread these on a baking sheet (I covered mine with foil). Pour the honey mixture over the dry mixture.
Bake 10 min. After I pulled them out, I stirred them periodically to get everything coated with honey.
This was so easy!! You can add or delete as much or as little as you want. Next time, I think I will add dried blueberries or cranberries. I also think chocolate chips would be good! I eat it dry like granola. My dd’s poured rice milk over it. My dh drizzled more honey and ate it like that.
Tell me what you think!
I chop up some fresh basil, parsley, oregano and garlic and add them to some olive oil. Then I chop up 5 or 6 tomatoes, add them to the olive oil along with some pine nuts. I make this earlier in the day and let it sit at room temp. At dinnertime, I cook some pasta, top it with the tomato mixture and sprinkle freshly grated parmesan cheese on it. Add some corn on the cob and you have my absolute favorite summer meal!