Oriental Chicken Salad
Broccoli Slaw
SALAD 2 (12oz) bags broccoli slaw bacon, cooked crisp and crumbled toasted slivered almonds craisins DRESSING Mix well: 1 cup mayonnaise 1/2 cup brown sugar 1 tablespoon vinegar
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LEMON GARUC BUTTER CHICKEN
6 bone in, skin on or off chicken thighs pinch of salt for seasoning cracked black popper 2 teaspoons dried Thyme (or herbs of your choice) I tablespoon olive oil 2 tablespoons unsalted butter 6 cloves garlic, crushed (1-1/2 Tbsp minced) Juice of lemon (1/3 cup freshly squeezed) 1 lemon, thinly sliced 5 fresh thyme sprigs 2-3 bunches of asparagus (about 24 spears), woody ends removed Preheat oven to 400° F/200°C, Season chicken thighs with salt, pepper and dried thyme. Heat a large cast iron skillet (or heavy based on-proof pan), over medium- high heat. When the skillet (or pan) is hot , add the oil. Sear the thighs, skin-side down, until skin is golden and crisp (about 4-5 minutes), Flip chicken and sear on the other side for a further 5 minutes. Melt the butter in the pan. Add the garlic until fragrant (about 30 seconds). Pour in the lemon juice, and sprinkle over fresh thyme leaves from the sprigs. Transfer Skillet (or pan) to the oven and co...
Slow Roasted Chicken
I have a jar that I dedicate to mixing up big batches of spice, at least 3 or 4 times the amount below. If you want to mix only what you need for the moment mix the amount below per chicken you will be cooking. 4 teaspoons salt 2 teaspoons paprika 1 teaspoon cayenne pepper 1 teaspoon onion powder 1 teaspoon thyme (I ran out of thyme and haven't been using it lately) 1 teaspoon white pepper 1/2 teaspoon garlic powder 1/2 teaspoon black pepper Cook in 250F degrees oven for 5 hours. Baste frequently.
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