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Last night I made Italian sausage and Peppers, on hoagie buns.
Tonight I am choosing the "lazy' way out....and put some pizza's in the oven.
I am just to tired today to really do anything fancy....or anything at all, for that matter.
I think, I will just have enough energy left, to put the pizza's in the oven....for crying out loud....LOL.
Do you bake them plain, or is this a one dish thing where you bake them and the rice together?
I marinate my chicken thighs (or breasts if you prefer) in soy sauce in a large baggie for a good hour or longer. Then I S&P them and bake them at 375 for about an hour. I make my rice and beans as a side dish. The skin on the chicken gets so good and crispy---it's great! Hubby can't eat his so I eat both of ours! My poor arteries!! I really only like a good rice--am pretty fussy! Either Jasmine if it's white rice but I prefer wild and brown rice. Now I need to go back and find that recipe lacey posted about her green beans and garlic--that sounds like a winner for tonights dinner!
Here ya go Cyn-just put olive oil in saute pan, add beans, lots of chopped garlic, a little water. Cover and cook. Add chopped pimentoes or tomatoes if you want.
I marinate my chicken thighs (or breasts if you prefer) in soy sauce in a large baggie for a good hour or longer. Then I S&P them and bake them at 375 for about an hour. I make my rice and beans as a side dish. The skin on the chicken gets so good and crispy---it's great! Hubby can't eat his so I eat both of ours! My poor arteries!! I really only like a good rice--am pretty fussy! Either Jasmine if it's white rice but I prefer wild and brown rice. Now I need to go back and find that recipe lacey posted about her green beans and garlic--that sounds like a winner for tonights dinner!
Yum, that sounds really delicious. I was thinking you meant skinless thighs! I use the bone-in skin-on kind all the time, that is my husband's favorite meal.
I'm afraid we both eat our chicken skin.
I coat mine in seasoned flour and don't do anything else.. I would've thought soy sauce would make it soggy. I will definitely have to try this out Cyn!!
Southdown my MIL used to put her roasts under the broiler to seal the meat and then put it in the oven. Would that be the same?
Thanks CW, sealing is excellent for the cut flesh side of meats - but here it's more a question of what to do before applying actual heat! - salting, scalding etc - I think a successful crispy pork rind/crackling is more of a slow cook to a crisp, but hey - what do I know????
Last edited by southdown; 10-07-2008 at 02:38 PM..
Cyn I have a similar marinade that I do my wings in...it sounds gross but it is good and that is 1 cup soy sauce 3/4 cup orange juice 4T brown sugar 1/2 tsp. (approx) garlic powder pinch or two of ginger (for browning). I guess it can be used for other chicken parts.
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