QuiltLady – Page 86 – Chasing MY Life WHEREVER it Leads ME

GARLIC BUTTER PARSLEY CHICKEN

GARLIC BUTTER PARSLEY CHICKEN Serves 4 to 6

3 pounds bone-in, skin-on chicken thighs (about 6)
FRESH ground sea salt and black pepper
4 cloves garlic, minced
3 tablespoons unsalted butter
12 ounces FRESH green beans

Preheat oven to 425°.
Arrange a rack in the middle of the oven.
Pat the chicken dry with and generously season on all sides with FRESH ground sea salt and black pepper.
Trim green beans and cut in half crosswise.
Place the chicken thighs skin-side down in a large (12-inch) oven-safe skillet, preferably cast iron, and turn the heat to medium.
Cook undisturbed until the skin is golden and crispy, using tongs to move the thighs around the pan after 10 minutes to ensure even browning, 15 to 18 minutes total (they will not be cooked through at this point).
Transfer the chicken skin-side up to a clean plate, leaving the rendered fat in the pan.
Add 3 tablespoons unsalted butter to pan.
Add minced 4 garlic to the melted butter.
Add green beans to the pan and generously season with FRESH ground sea salt and black pepper, tossing to coat the beans in the chicken fat and butter garlic mixture.
Place the chicken thighs skin-side up on the green beans.
Spoon drizzle the garlic butter over the chicken and green beans and transfer the skillet to the oven.
Roast until the chicken is deeply golden brown, crispy, and registers 160º in the thickest part, 20-25 minutes.

NOTES: You can substitute frozen green beans, but add them frozen during the last 10 minutes.

BUFFALO CHICKEN MUFFINS or MEATBALLS

BUFFALO CHICKEN MUFFINS or MEATBALLS
yields 12 muffins or 24 meatballs
2 pounds ground chicken
1 cup breadcrumbs
2 LARGE eggs, lightly beaten
2 cloves garlic, minced
1 stalk celery minced
1 mini red pepper, minced
2 green onions, minced
1/2 cup blue cheese or Gorgonzola cheese crumbles
FRESH ground sea salt and black pepper

Preheat oven to 350°.
For meatballs line a baking sheet with foil and lightly spray with non-stick baking spray. For muffins LIGHTLY spray muffin tin with non-stick spray.
In a large mixing bowl combine the chicken, breadcrumbs, egg, garlic, onions, celery, red pepper, cheese crumbles, salt and pepper.
Portion and shape into 18 or so meatballs.
Arrange in a single layer on your baking sheet.
For muffins divide mixture into 12 muffins. If making muffins prepare sauce before baking.
Top each muffin with a scant 1 tablespoon of sauce BEFORE baking.
Bake 12-15 minutes.

1/4 cup Frank’s original hot sauce
2 tablespoons butter, melted
1 tablespoon chopped chives

Melt butter in small saucepan.
Add hot sauce, to taste and blend well.
Pour sauce evenly over meatballs, turning to coat well.
Garnish with chives.

HAPPY HOMEMAKER MONDAY with MENU PLANS & RECIPE LINKS week 27 of 2022

Doing Happy Homemaker Monday so extensively helps keep me on track as it summarizes the past week and lays out a fairly concise plan for this week. Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

Happy 4th of July! It’s Independence Day! I hope you have something FUN planned for today. I also hope everyone stays safe if you are doing fireworks!

The weather has been absolutely beautiful!! I have ZERO complaints 😀

I’m really trying to take just one day at a time! I’m really happy that I have no where to go today and nothing to do that I don’t want to 🙂 We’re just going to hang out, do a little grilling and minimal cooking to make the potato salad and apple crisp for dinner.

Breakfast is my normal hot water and yogurt.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS

LAUNDRY & CLEANING I was able to get everything accomplished on Sunday so we can just relax and play today. 🙂
GROCERIES & ERRANDS I have my mammogram and a pedicure tomorrow so will try to get most errands and shopping accomplished between these 2 appointments. When I’m in town like that I would normally get a mini snack quesadilla and ice tea at Del Taco but, sadly it burnt down a few days ago in the middle of the night. 🙁 It’s so hard for me to eat out for lunch and that was one thing that agreed with me. 🙁
PAPERWORK, PHONE CALLS & PROJECTS I finished my quarterly “LIST” update that I’ve been doing along with Jean – you can find it here. Despite this being a shorter week I’m bound and determined to finish a pile on my desk that’s been getting shuffled around when other things have come to the forefront.
RECIPE RESEARCH & MENU PLANNING I’m good through July despite some last minute changes, but am starting to work on August. I had been putting off working on August, but since we’re pushing our trip to September I need to start thinking more seriously about it.

WHAT’S ON THE DVR/TV

NETFLIX We watched quite a few on this streaming channel this past week. Back Trace with Sylvester Stallone, The Man From Toronto with Woody Harrelson and Kevin Hart, The Do-Over with Adam Sandler and David Spade, The Mist based on a Stephen King story and Coin Heist
PRIME Killer Joe – not a favorite 🙁 though I love Matthew McConaughey normally.
CABLE Tried to watch Taxi Driver as I had never seen it and deleted it pretty quickly – not my kind of movie! Cooking shows, NASCAR

I’ve really been liking this Australian author Phillipa Nefri Clark and have started her Charlotte Dean Mystery Series. I’m just finishing Book #1 Deadly start and will follow up with #2 Deadly Falls. There are 5 in the series that take place over a year in time. The series is a follow up to the River’s End series I just finished.

Hubby and I took a painting class last Saturday and it wasn’t as easy as it looked like it would be! THIS IS CERTAINLY A WORK IN PROGRESS! Imagine an adirondack chair or two under the umbrella with a cooler and maybe a corona on top 😀 That was my original plan so we’re still a long ways off! I may start completely over and lose the clouds altogether!

AND A FUNNY 😀

	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY	SUNDAY
DINNER	GRILLED STEAKS, POTATO SALAD & APPLE HAND PIES	CHILI CHICKEN, POTATO SALAD AND MELON BALLS	STRAWBERRY BALSAMIC CHICKEN SALAD	PAPRIKA CHICKEN & SNAP PEA SALAD	CORN/YOYO CLEAN OUT REFRIGERATOR OR YOUR ON YOUR OWN NIGHT	CHICKEN with TOMATO CREAM SAUCE, MASHED POTATOES & SALAD	BBQ PORK CHOPS, POTATO SALAD & MELON
DESSERT	GRANNY’S APPLE CRISP

CORN SALSA SALAD
GARLIC BUTTER PARSLEY CHICKEN
WINE MARINATED FROZEN GRAPES
BUFFALO CHICKEN MUFFINS or MEATBALLS

CORN SALSA SALAD

CORN SALSA SALAD serves 6-8
MARINADE
2 tablespoons avocado oil
2 limes, juiced
6 ounces pineapple juice
1/4 cup white balsamic vinegar
1 tablespoon green Tabasco, to taste
1/4 cup salted & roasted sunflower seeds
FRESH ground sea salt and black pepper

Whisk together the lime juice, avocado oil, pineapple juice, Tabasco, vinegar, salt and pepper.
Adjust seasoning to taste.
Chill until ready to serve.

SALAD
5 ears fresh corn, 1 1/2 cups
2 cups lettuce or micro greens or alfalfa sprouts (optional)
1 SMALL red pepper, diced
2 tomatoes, seeded & diced, or 1 pint grape tomatoes, halved
1/2 cup red onion
1/4 cup FRESH chopped cilantro
1 cup bite size pineapple pieces
1 cup bite size watermelon pieces

Boil corn 5 minutes JUST until tender.
Rinse under cool water.
Cut kernels from the cobs.
In a large bowl combine all ingredients except the lettuce and sunflower seeds, tossing until well mixed and coated.

ASSEMBLY

Add to corn mixture and toss well.
Just before serving, add lettuce (if using) and sunflower seeds, tossing again to mix well.

NOTE:

If you are in a hurry, a QUALITY defrosted frozen corn or even cans of Green Giant Mexican corn niblets substitutes easily. IF you have enough time, charring the corn on the grill before hand adds another depth of flavor 😀
Sprouts substitute well for lettuce.

TOMATO CUCUMBER SALAD

TOMATO CUCUMBER SALAD

1 cucumber, quartered lengthwise and chopped into pieces
1 LARGE box cherry or grape tomatoes, washed and halved
1/2 red onion, diced
1/2 cup FRESH chopped cilantro
1/4 cup FRESH chopped parsley
2 tablespoons avocado oil
2 tablespoons QUALITY balsamic vinegar
1 tablespoon champagne vinegar
FRESH ground sea salt and black pepper

Whisk together the oil, vinegars, salt and pepper to taste.
Toss the tomatoes, cucumbers, onions, cilantro and parsley together.
Pour vinegar mixture over top and toss together.
Chill in refrigerator for AT LEAST 2 hours before serving.

2022 LIST update

I’ve been participating with Jean over at Chit Chat with Jean to do an accomplishment list for 2022 and a word for the year. This is my 2nd quarterly update – mid year. I wondered if I would be successful? I’d say I’m doing pretty good so far.

My list for 2022 is:

Do a Happy Homemaker Monday post each and every week. This keeps me more on track and organized about my home life. Doing Happy Homemaker Monday so extensively helps keep me on track as it summarizes the past week and lays out a fairly concise plan for this week. DONE
Do 1-2 devotionals every day. DONE, but slacking as I’m working my way through 100 Days of Grace & Gratitude – A Devotional Journal
Follow a nightly skincare regime – DONE
Complete 4 quilts – at least 1 for each quarter. 1 Christmas quilt wall hanging done almost done, 2 batik table runners in opposing colors are done and but I’m still working on one more quilt.
Finish indexing the recipes on my Food blog, Savory Kitchen Table. This is a serious work in progress that will probably take ALL year.
Finish indexing the recipes on my Life blog, Chasing MY Life. When I merged my old blogspot blogs into this single blog it duplicated many things and added an “ALL” category that I am having to eliminate one by one so it’s taking a LONG time. This is a serious work in progress that will probably take ALL year.
Make a better effort to reach out and connect with friends and family more regularly. This is a work in progress.
Learn YOGA or Pilates or both! This is a work in progress.
Take at least a 2 mile walk daily. DONE most days
Continue to downsize and declutter EVERYTHING. This is a serious work in progress that will probably take ALL year.
Clean out photo files that date back 13 years! I’m working on it, but it’s really hard. This is a serious work in progress that will probably take ALL year.
Create Shutterfly photo albums for 2021, 2019, 2018, 2017 and 2016. Yet to do 😀
Go through scrap recipe tote and eliminate all the recipes I will never try – they’re just not worth saving. DONE
Do more drawing and painting – at least one per month. I’m still working on most of these, but did complete these first 5, one of which was for a Ukranian fund raiser. And hubby and I are doing one tomorrow for a date night outing. We’ll go to the afternoon class then dinner out 😀
Focus on rewriting more recipes to work for only 2 with no leftovers. This is a work in progress, but doing REALLY well so far. It has been seriously complicated by the increase in grocery prices 🙁
Volunteer at least once a month for a community project. DONE TO DATE
Do a date weekend once a month – exploring a new place we’ve never been before. I’d like to say we’ve been really good about this, but it’s only happened 3 times so far this year 🙁 1) RICOTTA class at a local winery 2) BURGERS & BEER at a local brewery that opened a new BURGER BOMB food truck 3) Romantic dinner at a favorite Italian restaurant. 4) We spent 2 days at a resort near Lassen National Park hiking and exploring 5) We spent 2 more days at Mt. Shasta also hiking and exploring 6) hubby and I are doing one tomorrow. We’ll go to an afternoon paint class then dinner out 😀 7) We are also putting together a trip not to far from home for our anniversary in August.
Clean out old files and recycle or destroy old papers. This is still an ongoing work in progress, but I’ve made seriously good progress.
Clean out craft cabinets and donate craft parts no longer needed. DONE
Eat at least 1 piece of fruit daily. DONE
Do at least 1 random act of kindness every time I leave the house. DONE
Read 36 books. Was hoping for double, but this was a realistic goal. Since I’m already there and only halfway through the year so have high hopes of making that double number. 44 so far 1) State of Grace by Marie Force, 2) Swamp Sweets by Jana DeLeon, 3) Beside Golden Irish Fields by Ava Miles, 4) What Child Is This by Rhys Bowen, 5) Women and Children First by Gill Paul, 6) Return to Sender by Jennifer Peel, 7) The Cape May Garden by Claudia Vance, 8) South of the Buttonwood Tree by Heather Webber, 9) A Home for Unloved Orphans by Rachel Wesson and 10) All My Loving by Marie Force 11) Wild Widows by Marie Force 12) Return to Sender by Jennifer Peel 13) In Name Only by Jennifer Peel 14) Flame & Fortune by Jana DeLeon 15) The Restaurant by Pamela Kelley 16) Here, There & Everywhere by Marie Force 17) Someone Like You by Marie Force 18) Beach House Romance by Cora Seton 19) Return to Sender by Jennifer Peel 20) In Name Only by Jennifer Peel 21) Silent Partner by Jennifer Peel 22) The Wedding Charm by Susan Hatler 23) The Girl From the Channel Islands 24) Breakfast at the Honey Creek Cafe by Jodi Thomas 25) The Book of Sorrel by Jennifer Peel 26) Written in the Stars by Noelle Fox 27) The Restaurant by Pamela Kelley 28) Secrets Hidden in the Glass by Cate Beauman 29) Ordinary Grace by William Kent Krueger 30) The Woman with the Blue Star by Pan Jenoff 31) The Lost Girls by Pam Jenoff 32) The Last Bookshop in London by Madeline Martin 33) The Resistance Girl by Mandy Robotham 34) The Stationmaster’s Cottage, #1 Rivers End by Phillipa Nefri Clark 35) Accidentally Matched An Alaska Matchmaker Series by Cathryn Brown #1 36) Finally Matched An Alaska Matchmaker Series by Cathryn Brown #2 37) Hopefully Matched An Alaska Matchmaker Series by Cathryn Brown #3 38) A Fire Sparkling by Juliane Maclean 39) The Resistance Girl by Mandy Robotham 40) Jasmine Sea, #2 in the Rivers End series by Phillipa Nefri Clark 41) Palmerston House, #3 in the Rivers End series by Phillipa Nefri Clark 42) Last Known Contact by Phillipa Nefri Clark 43) The Honey Bus by Meredith May 44) Deadly Falls #1 Charlotte Dean Mysteries by Phillipa Nefri Clark

SHEET PAN SWEET & SPICY BBQ CHICKEN

SHEET PAN SWEET & SPICY BBQ CHICKEN serves 6
2 1/2 cups ketchup
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
1/4 cup QUALITY honey
1/4 cup chiles in adobo sauce, chopped small
1/4 cup yellow mustard (OPTIONAL) see notes
FRESH ground sea salt and black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
12 bone in pieces of chicken (legs and thighs work best) see notes
2 cloves garlic, FINELY minced
1 bunch green onions, FINELY minced
1/4 cup avocado oil

Whisk together the ketchup(s), brown sugar, vinegar, Worcestershire sauce, honey, Chipotle peppers in sauce, mustard if using, salt, pepper, garlic salt and onion salt until well blended.
Place chicken pieces in a large ziploc bag.
Pour marinade over chicken pieces and seal tight.
Marinade in refrigerator for AT LEAST 4 hours.

Preheat oven to 350°.
Line baking sheet with heavy duty foil.
In a small bowl toss together the avocado oil and onions.
Spread the onion and oil mixture onto the foil covered baking sheet.
Remove chicken pieces from the bag and place on top of the onion oil mixture in a single layer.
Brush with marinade.Reserve remaining marinade.
Bake 45 minutes.
Brush with reserved marinade again and bake 5 minutes more.
Let rest 5-10 minutes.

NOTES:

I’m deathly allergic to mustard so I substitute a jalapeno ketchup that works quite well 😀
Boneless, skinless pieces can be substituted, BUT be sure to adjust the cooking time accordingly! And I cover them for the first half of time with aluminum foil.
This recipe adapts to the grill quite easily also!

TEX MEX BACON CHEESEBURGER CASSEROLE

This is the ultimate cheeseburger experience FULL of your favorite flavors from a standard cheeseburger with a TEX-MEX flair, WITHOUT the carbs from the bun AND is gluten free!!

TEX MEX BACON CHEESEBURGER CASSEROLE

1 pound ground round
1 bunch green onions, sliced and separated
2 cloves garlic, minced
2 tablespoons Pampered Chef taco seasoning
1/2 pound bacon, diced, cooked and crumbled
4 LARGE eggs
FRESH ground sea salt and black pepper
1/2 cup heavy cream
1 LARGE can green chiles, drained WELL OR 1 can original ROTEL, drained WELL
1/3-1/2 cup der Weinerschitzel chili OPTIONAL
1 1/2 cups SHARP grated cheddar cheese
Mexican sour cream
Salsa

Spray 9×9 baking dish with non-stick spray.
Preheat oven to 350°.
Add beef and onion whites to a large skillet over medium-high heat, browning 5-7 minutes until crumbly and cooked through.
Sprinkle with taco seasoning.
Add garlic, stirring a minute more until fragrant.
Drain off excess grease.
Fold in bacon pieces, rotel tomatoes or green chiles and chili if using. Set aside to cool.
Whisk together the eggs, heavy cream and FRESH ground salt and pepper in a large mixing bowl.
Add half the cheese.
Fold cooled meat mixture into the egg mixture, blending well.
Spread into prepared baking dish.
Top with remaining cheese.
Bake 35-40 minutes or until top is golden.
Garnish as desired with green onion tops and ENJOY!
Add a dollop of salsa or sour cream for an added OOMPH!

NOTES:

ANY creamy non-bean chili can be substituted.
This recipes double or even triples easily for a crowd.

HAPPY HOMEMAKER MONDAY and MENU PLANS week 26 of 2022

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

I had a busy and productive weekend despite the heatwave that descended on us this past week. Yesterday I volunteered at the Eagles cooking and serving brunch for new members and brainstorming with a friend on some new recipe ideas. I also got some indoor chores accomplished.

I hate to be the bearer of this news, but we are officially at the midway mark for 2022 and Christmas is only 181 days from Christmas. Which also means we’re only 187 days from the new year, 2023.

We began a heatwave over the weekend and while it isn’t as horrible as so many others are experiencing everywhere else in the country and the world or as bad as the southern California desert when I was a kid, it did happen literally overnight for us! Last weekend I needed a jacket when we went to dinner with our niece and her boyfriend. We went from early spring type temperatures to summer temperatures hitting triple digits yesterday in literally just days. We’re slated for the low to mid 90’s with lots of sunshine yet today and then it will incrementally drop back into the 70’s by next weekend. At least there’s no humidity to speak of. 😀

Mt heart hurts. 🙁 I don’t normally get political in these posts. I’m all about personal space and people doing what is right for themselves.

Personally, I DO NOT believe in abortion, BUT it is NOT my place to decide what is right for anyone else and in what instance! You can be both PRO LIFE and PRO CHOICE. So I don’t think the government (federal or state) having the control to make that decision for them is a good thing either. It’s a personal choice between a woman, her family and her doctor – there are too many gray areas…. We do not live in other people’s lives or bodies. I have enough trouble making the right decisions for myself… As a woman I can see the potential for so many other issues that women have been fighting against for so many years…

But! No matter your religious, moral or ethical beliefs… This isn’t ONLY about abortion…

Government control over personal rights and how you act/react on YOUR PERSONAL religious, moral or ethical beliefs… The biggest point to be had in the events from this week is that this is only the beginning of an agenda and that it opens MANY, MANY doors… doors that COULD send us spiraling backwards in society on soooooooooo many levels.

Between the political upheaval, COVID, earthquakes, floods, massive heat waves, spiraling economy and inflation… I PRAY we see relief from all of these things, but more importantly that people wake up and realize that we are NOT in control here and need to act accordingly… As I said, my heart just hurts 🙁

You guessed it 😀 … Hot water and peach yogurt.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS

LAUNDRY & CLEANING Finished the laundry over the ungodly hot weekend while staying indoors.
GROCERIES & ERRANDS I have a small list for this week, but will work it in with a doctor appointment this afternoon. I also have a painting class Saturday afternoon and have convinced hubby to tag along and do a date night.
PAPERWORK, PHONE CALLS & PROJECTS I need to update the quarterly follow-up for the yearly list I’m doing along with Jean to post on Friday. I’m finishing up a few pieces of correspondence that need followed up on also.
RECIPE RESEARCH & MENU PLANNING Menus are done through July, but would like to find some fresh salads and new dressings/vinaigrettes for August.

WHAT’S ON THE DVR/TV

NETFLIX Maze Runner – The Cure
DISNEY+ Doctor Strange Multiverse, FREE GUY with Ryan Reynolds
CABLE NASCAR races, Cooking Shows, The Haunting and a REALLY old black and white called Down Three Dark Streets with Broderick Crawford and HIGH SIERRA with Humphrey Bogart and Ida Lupino

I finished the River’s End series and am reading Last Known Contact by the same author. I’m really enjoying her.

There are many photos I could post here, but today is and always will be a tough day for me as it is the anniversary of my dad’s death. He was gone WAY TOO young and has been for WAY TOO long now 🙁 so instead I’m posting this old favorite of mine that was taking many years before I was even born.

	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY	SUNDAY
DINNER	ENCHILADAS SUIZA	BBQ CHICKEN & CORN SALSA SLAW	C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT	CHILI & CORNBREAD	CHICKEN COBB SALAD & TWISTY ROLLS	C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT	BUFFALO CHICKEN MEATBALLS & HOT SLAW
DESSERT						BROWNIES?

OVEN BAKED CHICKEN & RICE with GRAVY
CILANTRO LIME CHICKEN THIGHS
BBQ MEATBALLS & BACON CHEDDAR BAKED POTATOES

TEX MEX BACON CHEESEBURGER BAKE
GARLIC BUTTER CHICKEN
SHEET PAN SWEET & SPICY BBQ CHICKEN
WINE MARINATED FROZEN GRAPES
TOMATO CUCUMBER SALAD

CILANTRO LIME CHICKEN THIGHS

CILANTRO LIME CHICKEN THIGHS

¼ cup avocado oil
2 LARGE limes, juiced and zested
4 cloves garlic, FINELY minced
3 tablespoons chopped FRESH cilantro, plus more for garnish
1 tablespoon QUALITY honey
1 tablespoon chili powder
+/- 1 teaspoon red pepper flakes
½ teaspoon ground cumin
FRESH ground sea salt and black pepper
1 tablespoon butter
2 pounds boneless, skinless chicken thighs
Lime wedges, for garnish serving

In a mixing bowl or LARGE ziploc bag combine oil, lime juices, lime zest, minced garlic, chopped cilantro, honey, chili powder, salt, pepper, and chili flakes flakes, tossing until well until well combined.   
Remove 1/4 cup of the marinade and place it in a small bowl. Set aside for later. 
Add chicken thighs to the marinade and toss to coat well.
Seal and let stand at room temperature for 30 minutes, or in the fridge for up to 2 hours.
Set a large cast iron skillet over medium-high heat.
Add 1 tablespoon of butter and heat it until hot.
Add the chicken thighs to the skillet – be careful, they will sizzle – discard the remaining marinade. Cook the thighs for 5 minutes, or until nicely browned on the bottom; flip and continue to cook for 6 to 8 more minutes, or until cooked through.
Remove from heat.
Brush chicken thighs with reserved marinade.
Garnish with chopped cilantro and lime wedges.

OVEN BAKED CHICKEN & RICE

OVEN BAKED CHICKEN & RICE

Buttery, garlicky, tender and made entirely in the oven! Dish is flavored well without the gravy, but I highly recommend the super quiclk, easy and flavorful gravy to take it over the top.

6 boneless, skinless chicken thigh fillets or 3 LARGE breasts, halved
1 LARGE Vidalia onion, chopped
2-3 cloves garlic, minced
1 cup FINELY chopped carrots
2 cups frozen corn
3 tablespoons butter, cut into pieces
1 1/2 cups uncooked white rice (see notes)
1 1/2 cups HOT homemade chicken stock
1 1/4 cups HOT water

Preheat oven to 350°.
Scatter onions, carrot pieces and garlic in a LARGE 10×15 inch baking dish placing butter in the center.
Bake for 15 minutes, stirring mid way to coat well with the melted butter.
Meanwhile, mix together the Chicken Rub.

CHICKEN RUB (see notes)
1 teaspoon SMOKED paprika
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
FRESH ground sea salt and black pepper

GARNISH
Fresh thyme leaves or finely chopped parsley, if desired

Sprinkle on both sides of the chicken with the rub, coating well.
Remove baking dish from the oven.
Add rice and corn thoroughly mixing with the onion carrot mixture.
Whisk together the chicken stock and water.
Pour stock mixture evenly over rice, stirring together.
Cover with foil and bake 25 minutes more.
Remove foil and place seasoned chicken pieces on rice. Replace foil and bake another 20 minutes.
Remove foil, brush chicken with melted butter.
Return to oven uncovered and bake for another 20-25 minutes more or until ALL excess liquid is absorbed. Stand for 5 minutes.
Remove chicken and fluff up rice.
Garnish with parsley or thyme.
Serve and enjoy!

GRAVY
2 teaspoons chicken bouillon or 2 “cubes”
2 1/4 cups boiling water
4 tablespoons unsalted butter
4 tablespoons WONDRA flour
1/2 teaspoon onion powder
FRESH ground sea salt and black pepper

Whisk in powder or crumble cubes into boiling water, mixing to dissolve.
Melt butter in a saucepan over medium heat. Whisk in flour, onion powder, salt and pepper.
While constantly stirring, slowly pour in half the liquid until well blended.
Add remaining liquid and whisk constantly 2-3 minutes – it will thicken quickly.
Adjust seasonings if needed.

NOTES:

The Chicken Rub can be substituted with any seasonings you want! Lemon Pepper Seasoning, Italian Herb Mix…
Chicken breast tenders are also a great substitute. This recipe is VERY forgiving!
Rice – Any normal white rice works great here. Long grain white rice will yield the fluffiest rice. Short and medium grain will work fine too but by its very nature, is a bit stickier. Basmati and jasmine are terrific too. If using brown rice add an extra 1/2 cup hot water and bake covered for 1 hour before adding the chicken. DO NOT USE MINUTE RICE or RISOTTO!!!
The BIGGEST secret tip is the baking of the onion with garlic with the butter before adding the rice, liquids and chicken! You can short cut this step, but it adds a great flavor base!

BBQ MEATBALLS & BACON CHEDDAR BAKED POTATOES

BBQ MEATBALLS & BACON CHEDDAR BAKED POTATOES serves 4
This quick and easy, but also budget friendly meal is flavor packed for a quick weeknight meal.

MEATBALLS
2 tablespoons butter
1 pound ground beef
2/3 cup FRESH breadcrumbs
2 tablespoons + 3/4 cup of your favorite BBQ sauce
1/2 cup beef broth
1 LARGE egg
1/4 cup FINELY chopped red onion
1/2 cup shredded Monterey Jack cheese
2 tablespoons FRESH chopped parsley, + more for garnish

In a large bowl combine ground beef, breadcrumbs, egg, red onion, 2 tablespoons parsley and 2 tablespoons BBQ sauce gently mixing JUST until combined.
Divide into 12 meatballs.
In a large ovenproof skillet melt butter over medium high heat making sure to coat sides also.
Add meatballs and brown 5-7 minutes until all sides are browned.
In a small bowl whisk together the 3/4 cup BBQ sauce and beef broth.
Pour into skillet around meatballs. Turn meatballs to coat.
Bring to a LOW boil, reduce heat and cover, simmer 5-7 minutes until sauce is heated through and meatballs are well coated.
Heat broiler.
Sprinkle cheese evenly over meatballs.
Broil 2 minutes until cheese is melted and golden.
Garnish with parsley.

POTATOES
4 LARGE Yukon gold potatoes
2-3 slices bacon, diced
FRESH ground sea salt and black pepper
1/2 cup shredded sharp cheddar cheese
1/3 cup FULL fat sour cream
4 tablespoons butter, divided and softened
2 green onions, FINELY diced

Preheat oven 400°.
Line baking sheet with foil.
Wash potatoes and pierce with fork.
Add potatoes to baking sheet.
Bake 1 hour until tender.
While potatoes are bacon, crisp up bacon in skillet and drain on paper toweling.
When potatoes are tender, slit them open.
Add 1 tablespoon of butter to each potato and generously sprinkle with
FRESH ground salt and pepper.
Add bacon pieces and cheese.
Increase heat to broil.
Add potatoes, broiling 2-3 minutes until cheese melts and becomes golden.
Add a dollop of sour cream and sprinkle with green onions or chives.

Author: QuiltLady