Cooking for someone is a nurturing activity that shows you care.
- 1 clove garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 12 skinless chicken thighs
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1/2 cup white sugar
- 1/2 cup soy sauce
- 1/4 cup cider vinegar
- In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
- Preheat oven to 425 degrees F (220 degrees C).
- Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
- Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
- ounces linguine pasta
- 2 skinless, boneless chicken breast halves
- 2 teaspoons Cajun seasoning
- 2 tablespoons butter
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 4 fresh mushrooms, sliced
- 1 green onion, chopped1
- cup heavy cream
- 1/4 teaspoon dried basil
- 1/4 teaspoon lemon pepper
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1/4 cup grated Parmesan cheese
- Ready In
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
- Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
- Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
- 4 pounds skin-on, bone-in chicken thighs
- 1 tablespoon kosher salt
- 1 tablespoon dried oregano
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried rosemary
- 1 pinch cayenne pepper
- 1/2 cup fresh lemon juice
- 1/2 cup olive oil
- 6 cloves garlic, minced
- 3 russet potatoes, peeled and quartered
- 2/3 cup chicken broth, plus splash to deglaze pan
- chopped fresh oregano for garnish
- Ready In
- Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.
Affordable Dinner Wines..
- 2012 Murphy-Goode Merlot, Calif. (97 percent merlot, 3 percent cabernet sauvignon): hint of oak, aromas and flavors of black cherries and black pepper, full body, firm tannins; $15.
- 2013 Makara Sauvignon Blanc, Marlborough, New Zealand (100 percent sauvignon blanc): aromas and flavors of white grapefruit and gooseberries, crisp and lively; $14.
- 2013 Ecco Domani Pinot Grigio delle Venezie IGT (87 percent pinot grigio, 13 percent chardonnay): light, crisp and fruity, with aromas and flavors of lemons and peaches; $12.
- 2013 Light Horse Pinot Noir, Napa Valley (100 percent pinot noir): aromas and flavors of red raspberries, licorice and spice, medium body; $15.
- 2012 Coltibuono "Cetamura" Chianti DOCG (sangiovese): light-bodied and young, with aromas and flavors of tart cherries and mocha, light, smooth tannins; $11.
- Nonvintage Mionetto Prosecco Brut, DOC Treviso (100 percent glera): mildly fizzy, aromas and flavors of ripe apricots and green apples; $14.
- 2012 Carnivor Cabernet Sauvignon, California (100 percent cabernet sauvignon): deep purple, aromas and flavors of black cherries and mocha, full-bodied, ripe; $15.