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Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Saturday, March 20, 2010

Daddy's Welcome Home Dinner

Robert was gone all week in Odessa eating out 2-3 times a day so I wanted to make him something scrumptious for dinner when he got home! Boy did I succeed!! Ya'll must give it a try!!!


Baked Chicken with Onions & Leeks

Ingredients

2 cups thinly sliced onions
1 cup thinly sliced and washed leek, white and light green part only
4 cloves garlic, thinly sliced
3 tablespoons extra-virgin olive oil, divided
2 teaspoons fresh thyme leaves
1/4 teaspoon salt
2 1/2-3 pounds bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmed
1/4 cup Dijon mustard
2 teaspoons minced shallot
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon reduced-sodium soy sauce
3/4 teaspoon freshly ground pepper

Preparation
1.Preheat oven to 400ºF.
2.Toss onions, leek, garlic, 2 tablespoons oil, thyme and salt in a large bowl until the vegetables are well coated. Spread the mixture in a nonreactive 9-by-13-inch baking dish (see Tip). Place the chicken pieces on the vegetables. Bake for 10 minutes.
3.Whisk mustard, shallot, rosemary, soy sauce and pepper in a small bowl; gradually whisk in the remaining 1 tablespoon oil.
4.After 10 minutes, brush the chicken with the mustard glaze. Continue baking until an instant-read thermometer inserted into the thickest part of a leg or breast (without touching bone) registers 165°F, 30 to 45 minutes more. Serve the chicken with the vegetables.


The only thing I did different was that I used Basil instead of the Rosemary - don't like it/didn't have any!! I also made a roasted brocolli dish that was soakin good too!!

Roasted Broccoli with Lemon

Ingredients
4 cups broccoli florets
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper
Lemon wedges

Preparation
1.Preheat oven to 450°F.
2.Toss broccoli with oil, salt and pepper. Place on a large baking sheet (not air-insulated) and roast until the broccoli is tender and blackened on the bottom, 10 to 12 minutes. Serve immediately, with lemon wedges


These recipes were taken from Eatingwell.com. A wonderful website - check it out!!